Roasted Cauliflower, Chickpeas, and Olives Recipe

Staff Writer
Roasted Cauliflower, Chickpeas, and Olives Recipe
Cooking Light: The Complete Quick Cook Cover

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Cooking Light: The Complete Quick Cook Cover

Cauliflower roasts into such mild sweetness that this Spanish-inspired side dish may win over even picky eaters. Enjoy it with sautéed, grilled, or roasted fish or chicken.

6
Servings
250
Calories Per Serving
Deliver Ingredients

Notes

*Note: 5 ½ cups cauliflower florets weigh about 1 pound. To make cauliflower florets, cut the head in half through the stem. Working on the cut side, slice out the core on each end. Now begin slicing off the florets, working from the center outward.

Ingredients

  • 5 1/2 cauliflower florets*
  • 10 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
  • 3 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 crushed red pepper. Toss well to coat. Bake in the oven for 22 minutes or until the cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
4g
7%
Sugar
14g
N/A
Saturated Fat
1g
4.8%
Protein
16g
32%
Carbs
45g
15%
Vitamin A
19µg
2%
Vitamin B6
1mg
58%
Vitamin C
274mg
100%
Vitamin E
0.9mg
4.6%
Vitamin K
90µg
100%
Calcium
165mg
16%
Fiber
16g
63%
Folate (food)
346µg
N/A
Folate equivalent (total)
346µg
87%
Iron
3mg
19%
Magnesium
102mg
25%
Monounsaturated
1g
N/A
Niacin (B3)
3mg
15%
Phosphorus
306mg
44%
Polyunsaturated
0.9g
N/A
Potassium
1740mg
50%
Riboflavin (B2)
0.3mg
20.4%
Sodium
388mg
16%
Thiamin (B1)
0.3mg
20.2%
Zinc
2mg
13%

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