4 servings (1/4 mixture each)
Ingredients:
1 head medium cauliflower, leaves removed, trimmed into florets
5 tsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
15 oz canned chickpeas, drained and rinsed
20 stuffed manzanilla olives
Directions:
Preheat the oven to 425F. Prepare a baking sheet by lightly spraying with oil. Set aside.
In a large bowl, whisk together the olive oil and spices. Add the cauliflower, chickpeas and olives. Toss to combine.
Arrange the mixture, into a single layer, onto the prepared baking sheet.
Roast for 25-30 minutes or until the cauliflower is browned at the edges and the chickpeas are crispy.
Suggested Serving: Wonderful side dish.
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