Roasted Cauliflower, Chickpeas, and Olives

Photo: José Picayo; Styling: Beverley Hyde

Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken. 

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 10.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 4.2g
  • Carbohydrate: 17.6g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 585mg
  • Calcium: 42mg

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

Preparation

  1. 1. Preheat the oven to 450°.
  2. 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.
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