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
- 1 head cauliflower, cut into florets
- 8 garlic cloves
- 1 pound cooked chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 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
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.