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Roasted Cauliflower, Chickpeas, and Olives

Photo: José Picayo; Styling: Beverley Hyde
Yield 6 servings (serving size: about 2/3 cup)
Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken. 

Ingredients

  • 5 1/2 cups cauliflower florets (about 1 pound)
  • 24 green Spanish olives, pitted and halved
  • 8 garlic cloves, coarsely chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 3 tablespoons fresh flat-leaf parsley leaves

Nutrition Information

  • calories 176
  • fat 10.1 g
  • satfat 1 g
  • monofat 6.4 g
  • polyfat 2.4 g
  • protein 4.2 g
  • carbohydrate 17.6 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 585 mg
  • calcium 42 mg

How to Make It

  1. Preheat the oven to 450°.

  2. Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.