Roasted Cauliflower and Cherry Tomatoes with Chickpeas and Olives


Roasted cauliflower is one of my most favoritest things.  This version has it all, from the sweetness of the tomatoes to the earthiness of the chickpeas and the saltiness of the olives.  This is inspired by a recipe in “Rachael Ray” magazine.

Roasted Cauliflower and Cherry Tomatoes with Chickpeas and Olives

 

Ingredients

    • 1 head cauliflower, cut into florets
    • 8 garlic cloves
    • 1 pound cooked chickpeas, rinsed and drained
    • 3 tablespoons olive oil
    • salt
    • 1 pint cherry tomatoes
    • 1/4 cup pitted green or black olives, chopped
    • 1/4 cup finely chopped fresh parsley
    • 1 tablespoon fresh lemon juice

 

Instructions

Preheat oven to 400 degrees F. 

Toss cauliflower, garlic, and chickpeas with olive oil.  Spread out, in an even layer, on a baking sheet.  Season with salt and roast for 15 minutes.

Add cherry tomatoes and continue to roast until cauliflower is browned and tender and tomatoes are soft, 5 to 10 minutes longer.

Transfer to a large bowl and stir in oilves, parsley, and lemon juice.  Season with additional salt, if needed.  Serve room temperature.

Serves 4.

2 Comments Add yours

  1. Nancy says:

    What a wonderfully healthy dish! I absolutely love cauliflower and the addition of the tomatoes and olives along with the fresh lemon juice was delicious. I used coconut oil to roast my veggies and I used cilantro as I did not have parsley on hand. This dish went very well with my roast chicken.

    Liked by 1 person

  2. KathyD says:

    I love roasted cauliflower and was excited to try the add-ins here. Delish! I loved the chickpea and garlic additions especially. Thank you for giving me another tasty and healthy option when roasting cauliflower!

    Like

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