Photo: José Picayo; Styling: Beverley Hyde
6 servings (serving size: about 2/3 cup)

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

How to Make It

Step 1

Preheat the oven to 450°.

Step 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.

Ratings & Reviews

EllenDeller's Review

March 27, 2014
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.

Saraliza's Review

December 22, 2013
Loved this! Next time, I will serve it as a main dish over pasta.

danikiwi's Review

March 27, 2013
Delicious and so easy to make!

Tomi0118's Review

January 24, 2013
I substituted black beans for the chickpeas and thought it was delicious!

chughestx's Review

November 06, 2012
My entire family loves this! The combination of the garlic and the olives is delicious!

cindiherres's Review

July 06, 2012

GayleR's Review

March 31, 2012
I was disappointed in this interesting-looking combo, maybe because I had to leave out the garlic.

SBCoey's Review

December 22, 2011
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!!!

kariparsons's Review

September 21, 2011
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.

user's Review

October 13, 2010
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!