Roasted Cauliflower with Chickpeas, Olives, and Capers

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#118688

serves/makes:

ready in:
under 30 minutes

ingredients

1 large head cauliflower
1 can (15 ounce size) chickpeas
1/2 cup mixed olives, pitted
1 tablespoon capers
1 teaspoon chili flakes
salt
black pepper
6 tablespoons olive oil
1/4 cup chopped flat leaf parsley

directions

Preheat oven to 450 degrees F.

Remove core and cut up cauliflower into small to medium sized florets. Place in a large roasting pan. Drain and rinse chickpeas then add to roasting pan. Roughly chop olives, add to pan. Rinse capers and add to roasting pan along with chili flakes, some salt, pepper, and olive oil. Stir to combine. Roast for 25 minutes, stirring once or twice during roasting, until cauliflower is tender and has begun to caramelize. Toss with parsley just before serving. Can be served hot or room temperature.