Roasted Cauliflower, Chickpeas, And Olives - cooking recipe

Ingredients

5 1/2 cups cauliflower florets (about 1 pound)
24 green olives, pitted and halved
8 garlic cloves, coarsely chopped
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 tablespoons flat leaf parsley

Preparation

Preheat the oven to 450\u00b0.
Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat.
Bake at 450\u00b0 for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.