Ingredients
2 pounds cauliflower florets
3 cups pitted green olives
2 heads garlic, peel removed and cloves separated
2 (15 ounce) cans chick peas, drained
1/3 cup olive oil
1 tablespoon cumin
1 teaspoon crushed red pepper
½ teaspoon pepper
½ teaspoon salt
Preparation
Preheat oven to 450 degrees. Combine all ingredients in a roasting pan, mixing well. Bake for about ½ hour, stirring midway through.
