From http://www.newsday.com, Meatless Mondays by Lauren Chattman
1 head Cauliflower, cut into florets
8 cloves of Garlic
1 15oz can of Chickpeas, rinsed and drained
3 Tbsp Olive Oil
1 pint Cherry Tomatoes
1/4 cup pitted Green Olives (or Black)
1/4 cup finely chopped fresh Parsley
1 Tbsp Lemon juice (fresh preferred)
Step 1 Preheat oven to 450
Step 2 Toss Cauliflower, Garlic Cloves and Chick peas in Olive Oil and Salt and Roast for 15-20 Minutes.
Step 3 Add Tomatoes and roast for another 5-10 minutes.
Step 4 Remove Veggies from Oven and place in serving bowl. Mix in Olives, Parsley and Lemon Juice and stir to coat everything evenly. Add fresh ground Pepper, more Salt, and garnish with Parmesan cheese if you desire!
SO GOOD!!!! Filling and yet light. I loved this dish, because although it seems very simple it has lots of layers of flavor between the lemon, parsley, and roasted garlic.