Roasted Cauliflower, Chickpeas, and Olives

Here is a tasty little side dish (or even a veggie meal).  As you know, I love salt, and the combo here of green olives and chick peas works so well! I lightened the below recipe up just a bit from this recipe (also visit that site to see a more tasty looking photo) by totally eliminating the oil. I think you can for sure cut back the oil on most roasting recipes.

Servings: 6
Size: 2/3 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 22 minutes
Rating: 4 - Very Good

Ingredient List: 
1 lb. cauliflower, cut into florets
24 green olives, sliced
8 garlic cloves, coarsely chopped
15 oz. (one can) chickpeas, rinsed and drained
1/2 t. crushed red pepper
1/4 t. kosher salt
3 T. fresh flat leaf parsley leaves

Directions:
Preheat oven to 450

Combine first four ingredients in a small roasting pan.  Sprinkle with salt and pepper and toss well.  Bake at 450 for 25 minutes, or until cauliflower is browned to your liking.  Stir after 10 minute. Garnish with parley and enjoy!

Tip: 
For some strange reason I HATE (which is a strong word) butting cauliflower (and broccoli for that matter) which is weird because I LOVE chopping veggies, even onions (those are my fav!).  Here is a little video that might help your cauliflower chipping skilz.

XOXO - Katie