Roasted Cauliflower, Chickpeas, and Olives

INGREDIENTS

5 1/2 cups

cauliflower florets (about 1 pound)

green Spanish olives, pitted and halved

garlic cloves, coarsely chopped

1 15 ounce can

chickpeas (garbanzo beans), rinsed and drained

3 tbsp

olive oil

1/2 tsp

crushed red pepper

1/4 tsp

salt

3 tbsp

fresh flat-leaf parsley leaves