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Cooking Light The Complete Quick Cook's Roasted Cauliflower, Chickpeas, and Olives

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[Photograph: Oxmoor House]

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.

Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved

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