Roasted Cauliflower with Chickpeas and Olives

Suggestion: Wait until late in roasting to add the chick peas.
Adapted from Cooking Light
1 head of cauliflower, cut into florets
24 Spanish olive, sliced in half
8 garlic cloves, thinly sliced
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Juice from one lemon
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons fresh flat leaf parsley, chopped

Preheat the oven to 450°. Combine the cauliflower, olives and garlic on a sheet pan. Sprinkle with crushed red pepper and salt, and drizzle with the olive oil. Toss well to coat. Bake the cauliflower mixture for 18 minutes, stirring after 10 minutes. Add the chickpeas and cook for another 4 to 5 minutes, or until the cauliflower is browned and crisp tender and the chickpeas are warm. Sprinkle with lemon juice and parsley and serve. Serves 6.
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