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

Cooking Light The Complete Quick Cook's Roasted Cauliflower, Chickpeas, and Olives
7 Ingredients
  • 5 1/2 cups cauliflower florets (about 1 pound)
  • 10 green Spanish olives, halved and pitted
  • 8 garlic cloves, coarsely chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons fresh flat-leaf parsley leaves
Nutrition
190
10% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 10

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 15

Fiber

26% 6

Sugars

- 4

Sugars, added

- 0

Protein

14% 7

Cholesterol

- 0

Sodium

10% 238

Calcium

6% 63

Magnesium

8% 32

Potassium

7% 345

Iron

8% 1

Zinc

7% 1

Phosphorus

14% 101

Vitamin A

1% 13

Vitamin C

45% 40

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

3% 1

Vitamin B6

21% 0

Folate equivalent (total)

20% 80

Folate (food)

- 80

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

41% 50
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