Saturday, March 20, 2010
While on vacation in Charleston, we decided to cook in one night (we had a beach house out on Folly with a decent kitchen.) We made quite a feast which I will eventually post about, as Lindsey has all the pictures. Anyway, last night I decided to remake one of the dishes we made that night, but made some changes. This is a roasted chick peas, cauliflower, and potato dish that was really delicious. The picture is from the leftovers I just finished eating at lunch. Here is the recipe:
1 can chick peas
1 head of cauliflower, broken up or chopped
3 russet potatoes, cubed
1/4 cup olive oil
4 tablespoons minced garlic
salt, pepper, red pepper flakes, and cayenne pepper to taste (I just sprinkled the whole pan with each spice)
1/4 cup parmesean cheese
1 package crumbled feta.
1. Preheat oven to 425. In a large baking dish, combine all three vegetables. Toss with oil, garlic, parmesean, and spices. Bake for 1 HOUR*
2. After the dish is cooked, add the crumbled feta, and serve!
*The potatoes take the longest to cook. While baking, stir the vegetables every 15 minutes to make sure the cauliflower doesnt get too brown.