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:

1. Preheat the oven to 450 degrees.
2. Combine the first 4 ingredients in a shallow roasting pan. Drizzle with oil and sprinkle with the salt and crushed red pepper.
3. 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.
4. Sprinkle with parsley.