Roasted cauliflower, chickpeas, and olives recipe via The Daily Meal
What you’ll need:
5 1/2 cups of cauliflower florets
10 green Spanish olives, halved and pitted
8 cloves garlic, chopped coarsely
15-ounce can of chickpeas, drained and rinsed
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
3 tablespoons flat leaf parsley
How to make it: View full instructions and tips at The Daily Meal.
Solar cooking tips:
Rather than racking up your energy usage to prepare this tasty roasted cauliflower recipe from The Daily Meal, pop it in a solar oven to shrink your footprint (and your monthly electric bill).
This recipe takes about 20 minutes when prepared in a conventional oven heated to 450 degrees Fahrenheit. So, expect it to take about an hour in your solar oven. Refocusing the oven every 30 minutes to follow the sun’s rays will help you cut cooking time for an even speedier snack.
Since you’d like a bit of a crunch to your cauliflower, opt for a dark-colored metal roasting pan with a lid. Dark colors draw in heat, and metal creates that sizzly effect that leaves your meal with a crisp-tender consistency.
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