Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken.
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
How to Make It
Preheat the oven to 450°.
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.
This fantastic! Had no idea it would so delicious. I used green olives stuffed with pimento and think the red color and lively pimento flavor added a nice touch, and I also squeezed half a fresh lemon over it all. I served this with quinoa (flavored with olive oil, basil, lemon, & garlic), Mediterranean-style sardines, and a spinach salad with feta. Went together beautifully.
Super yummy!! Easy as well! The garlic adds lots of flavor. We had this with a piece of salmon and dinner was a hit! I added some cheese for added flavor, feta would be great with this! Cauliflower was cooked perfectly! I will make this again for sure!!!
We love this recipe, make it frequently, and have yet to tire of it. We usually serve it with quinoa. I made it for our dinner co-op and was told by one member that she thought she didn't like cauliflower until she had this. Rave reviews all around.
I totally disagree with some of the other reviewers who thought this dish had little flavor. I loved the taste of the roasted caulifower, the texture of the chickpeas, and the tang of the olives. And the crushed red pepper lent itself to a little heat in the back of the throat. Outstanding dish!
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