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Curated recipes for type 1 and type 2 diabetes – complete with nutritional values.
Roasted Cauliflower, Chickpeas, and Olives
Original Recipe – Cooking Light Magazine – March 2010
- 5 1/2 cups cauliflower florets*
- 24 green Spanish olives, halved and pitted
- 8 cloves garlic, chopped coarsely
- 15 ounces (One can) chickpeas (garbanzo beans), drained and rinsed
- 3 olive oil
- 1/2 crushed red pepper
- ¼ tsp salt
- 3 Tbsp. flat-leaf parsley leaves
DIRECTIONS:
- Preheat the oven to 450 degrees.
- Combine the first 4 ingredients in a shallow roasting pan. Drizzle with oil and sprinkle with the salt and crushed red pepper.
- Toss well to coat. Bake in the oven for 22 minutes at 450 degrees, or until the cauliflower is browned and crisp-tender, stirring after 10 minutes.
- Sprinkle with parsley.
Nutrition Information Values:
Nutrition Facts (Serves 6 – each portion = 2/3 cup)
- Carbs: 17g
- Fiber: 4g
- Fat: 10g
- Protein: 4g
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2 Responses
I know lots of people love spicy food. For those of us that can’t eat it, can you suggest a substitute for the pepper flakes?
paprika or some cummin give smokey falvor without the spice