Friday, February 26, 2010

Roasted Cauliflower, Chickpeas, and Olives

I got this recipe out of the Cooking Light magazine and made it tonight. It was so good. I had no problem getting my 2 kids ages 10 and 6 to eat it. A little different but delicious. Served mine with Basmati rice and mahi-mahi fish. Best part is it only has 176 calories.

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.




2 comments:

Joy said...

Darling, please email me your address! Like a dope I deleted the email with your addy and I've already just emailed Hollee for it but am emailing you as well so hopefully one of you can respond to me ASAP as my post office closes at noon on Sat.

Joy said...

Wondering if you got your package and if all is well?!