Thursday, March 18, 2010

Roasted Cauliflower with Chickpeas and Olives

I knew this would be a winner when I came across the recipe in March's issue of Cooking Light.
All of the ingredients are things that I love. This is a great easy side dish for fish. In last night's case, wild Alaskan cod rubbed with a bit of olive oil, sprinkled with smoked sweet paprika, garlic powder, kosher salt, pepper and thinly sliced lemon, then baked at 450 for about 10 minutes.
Finish off the meal with a simple arugula salad...perfection.

Roasted Cauliflower with Chickpeas and Olives:
(Cooking Light Mar. 2010)

1 large head of cauliflower, sliced at about 1/4 inch...try to get them all about the same width
1 can of chickpeas, rinsed and drained (2nd time making this I dried the chickpeas off with paper toweling and they got nice and crispitty...awesome!)
24 Spanish olives, halved
8 cloves of garlic, coursely chopped
3 Tbs good olive oil
1/2 tsp red pepper flakes
~1/2-1 tsp kosher salt
3 Tbs chopped parsley

Preheat oven to 450.
Place all ingredients, but the parsley on a large baking sheet and toss to coat.
Roast for ~12 min. then stir.
Continue roasting for about another 12 min., then remove from oven and toss with parsley.
Serve warm.

If making fish, you can just pop the fish in the same oven after you stir the cauliflower at 12 minutes and they'll be done about the same time.


recipeas4u said...

OMG.....ate almost a whole "small" head of cauliflower and chickpeas. Used capers instead of olives. Let chickpeas get really crunchy - eating them as a snack :)

Erndog said...

Yay! So glad you liked it, Deb! Totally addictive dish for us too.