The following recipe is from the January 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
In Cooking Light The Complete Quick Cook authors Bruce Weinstein and Mark Scarbrough ask their readers to embrace high heat when thinking about quick cooking. And It makes perfect sense when you think about it since higher heat equals faster cooking.
Why you should make this: Roasting cauliflower at high heat gives it a wonderful meaty texture as well as crispy browned bits that make it irresistible even to the cauliflower averse.
For this Roasted Cauliflower, Chickpeas, and Olives the oven is cranked up to a scorching 450°, a temperature that browns the cauliflower florets to a golden crisp, roasts the roughly chopped garlic giving at a mellow spice, and renders the olives and chickpeas crunchy-chewy all in about 22 minutes. It's one of those fantastically simple sides that can be tossed together in a manner of minutes but once it comes out of the oven is filled with wonderfully complex tastes and textures.
- 5 1/2 cups cauliflower florets (about 1 pound)
- 10 green Spanish olives, halved and pitted
- 8 garlic cloves, coarsely chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 3 tablespoons fresh flat-leaf parsley leaves
Preheat oven to 450°F.
Combine first 4 ingredients in a shallow 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.