22 January 2014

roasted cauliflower with a kick

Winter's 5pm sunsets means you get to see photos of my lunch leftovers instead of my beautifully plated dinners. But the purpose of this post was not to showcase my food photography prowess. The purpose of this post is to share with you this delicious roasted cauliflower recipe we tried the other night.

The recipe is called Roasted Cauliflower, Chickpeas, and Olives, and it's from Cooking Light. But the title doesn't do it justice. Yes, it has roasted cauliflower, chickpeas (or garbanzo beans, as I prefer to call them), and olives, but also pepper flakes and garlic all roasted together happily. I added onion to mine before roasting, and then topped each serving with toasted bread crumbs from homemade bread. We ate it as a main dish, as it contained everything we look for in a main dish (protein, veggie, and a little carb), but it would also make a decadent side. 

I left the pepper flakes off the kids' portions, and they had zero complaints. I get such an ego boost when they like a new recipe! We unanimously agreed to add this to the regular rotation. Yum, yum.

So back to the chickpeas. . . or the garbanzos. What do you call them? I wonder if it's a regional thing? (For the record, I've lived in the NW United States for almost my entire life.)