Exercise

Sunday cooking adventures: Cauliflower, chickpeas, olives and garlic

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I was flipping through Cooking Light’s Best Ever Slim-Down Recipes and ran across this one. This recipe came together really quickly though you wouldn’t know it from the taste.

The olives contain a fair amount of sodium. To compensate, I left out the salt in the original recipe because the olives added more than enough salty flavor.

I also used Eden Organic garbanzo beans because they are super low in sodium: only 40 mg per half cup. I drained and rinsed them before adding them to the dish.  I also rinsed the olives, though I don’t know how much good that did. Finally, I dried the cauliflower on paper towels so they would roast and not steam in the oven. #sundaycookingadventures

This could pair well with fish or chicken.  Here is a link to the original recipe.

Roasted cauliflower, chickpeas, and olives

Ingredients

5 1/2 cups cauliflower florets (about 1 pound. I used one head and it was 1 pound 5 ounces.)
24 green Spanish olives stuffed with pimentos, drained, rinsed and halved
8 garlic cloves, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
3 tablespoons fresh flat-leaf parsley leaves (optional)

Preparation

1. Preheat the oven to 450°.
2. Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley if desired.

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