Salty and light – add garbanzo beans or roasted chicken for a little protein punch. If you go for the garbanzo beans, add them into the mixture before baking. They’ll get super buttery and rich.
1 LB cauliflower (washed and cut into bite sized florets)
1 tblspoon capers (drained and chopped)
10 green olives, sliced or chopped
2 tblspoons fresh thyme
2 tblspoon olive oil
salt/pepp to taste
Heat oven to 475*F. Toss cauliflower, olives, thyme, olive oil and salt/pepp in a bowl to coat. Spread mixture out on a baking sheet and roast for 10-13 minutes (after about 7min, open the oven and give the pan a little shake to toss the veggies). Once cauliflower is firm but easily pierced by a fork, remove and divide onto serving plate or serving bowl. Sprinkle with capers.