Roasted cauliflower and cherry tomatoes with chickpeas and olives

Roasted cauliflower and cherry tomatoes with chickpeas and

Roasted cauliflower and cherry tomatoes with chickpeas and olives. (Sept. 5, 2013) (Credit: Gordon M. Grant)

Makes 4 servings.

1 head cauliflower, cut into florets

8 cloves garlic

1 (15-ounce) can 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 lemon juice

1. Preheat the oven to 450 degrees. Line a baking sheet with heavy-duty aluminum foil. Toss cauliflower, garlic cloves and chickpeas with olive oil and salt to taste. Roast for 15 minutes. Add cherry tomatoes and roast until cauliflower and tomatoes are soft and cauliflower is browned and tender, 5 to 10 minutes longer.

2. Transfer cauliflower mixture to a large bowl and stir in olives, parsley and lemon juice. Season with salt and serve warm or at room temperature. Makes 4 servings.

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