Roasted cauliflower in a new way

We had our first cookout of the year last night and it was wonderful! By the time we ate, the children had played outside for about 2 hours and were covered in dirt! After a thorough hand washing, we sat down and enjoyed a great meal.

I tried a recipe I'd been wanting to make for months now....Roasted Cauliflower, Chickpeas and Olives. It was a hit! 3 out of 5 loved it, one isn't old enough to say, and the other decided eating one piece of cauliflower was worth the chocolate cupcake he would get if he did. I would recommend that you cut down on the red pepper if you have small children and if you are prone to forget garnishes (as I am!), set the parsley out so you don't forget to add it at the end!

This could have been a complete meal for me, but since I have other family members who tend more carnivorous, we threw some burgers on the grill.

Let me know if you try it and like it...or if you have any other great veggie recipes!

Roasted Cauliflower, Chickpeas, and Olives

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. 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.

Nutritional Information

Calories:

176

Fat:

10.1g (sat 1g,mono 6.4g,poly 2.4g)

Protein:

4.2g

Carbohydrate:

17.6g

Fiber:

4.2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

585mg

Calcium:

42mg

Julianna Grimes, Cooking Light, MARCH 2010