Saturday, March 5, 2011

Roasted Cauliflower, Chickpeas, and Olives

Oh, the lowly side dish! The vegetable dish added to our dinner menus can take such a back-seat to the exalted main dish. Even though vegetables are usually not the star, they can be such a sensational component of our dinner menus. This particular dish can be a wonderful, unique, addition to any lunch as well, thanks to the chickpeas that contribute a great source of protein.

Roasting is one of my favorite ways to prepare vegetables. It deepens and intensifies the flavors, making them irresistible. The lowly cauliflower in this dish becomes a rising star with the additional flavors of roasted garlic, red pepper, chickpeas and my personal favorite, green olives.

We enjoyed this dish for lunch. I'm anxious to also try it as a complement to a main dish.

Roasted Cauliflower, Chickpeas, and Olives
Adapted from Cooking Light

  • 5 1/2 cups cauliflower florets (about 1 pound)
  • 24 green Spanish olives, pitted and halved
  • 4 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 (optional)
Preheat the oven to 450°.
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.

Yield: 6 servings (serving size: about 2/3 cup)

Calories 176 ; Fat 10.1g (sat 1g,mono 6.4g,poly 2.4g); Cholesterol 0.0mg; Calcium 42mg; Carbohydrate 17.6g; Sodium 585mg; Protein 4.2g; Fiber 4.2g; Iron 1.2mg

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