Roasted Broccoli Cauliflower with Chickpeas and olives
I know I have mentioned it before, but we have fallen in love with roasted cauliflower and have been enjoying it often last couple of months - thanks to the season. Its at its best during winter and I can feel it in the taste. Every time I make it, I try to add in a variation. So the last time I went in for my usual grocery shopping, I spotted these alien looking cauliflower thingies called as Romanesco Broccoli. I had a faint memory of reading about it in the internet - so I immediately took my phone to verify if they are not GMO. With a green signal, I took one of them home. Just look at those beautiful patterns - aren't those simply amazing to look at?
Roasted Broccoli Cauliflower with Chickpeas and olives
Turns out, that they are amazing to taste too. They taste like a cross between broccoli and cauliflower. They are nutritious and very low in calories. Since we love roasted broccoli and roasted cauliflower, I thought why not try the same method for these too. I am glad I did.  They were quite firm, retained their color after cooking and had a slight broccoli like taste although milder.
  • Cook time:
  • Prep time:
  • Serves: 3 people
  • Yields: Total around 6 servings with a serving size of 2/3 cups
  • 10 Oz Romanesco Broccoli
  • 6 Oz Cauliflower florets
  • 10 large Spanish Olives, sliced (see Tips)
  • 8-10 garlic cloves, coarsely chopped (or as per taste)
  • 1/2 cup Chickpeas
  • 1 Bay leaf
  • 2-3 tbsp olive oil
  • Crushed Red Peppers to taste
  • 1/4 tsp Sea salt, or to taste
  • Cilantro/Parsley leaves to garnish
1. Spanish Olives: The original uses 24 green Spanish Olives. I had a bottle of Super Colossal Spanish Olives stuffed with Pimentos. I used 10 of them and sliced them thinly.
1. Preheat oven to 450F. Soak the Chickpeas overnight and then cook it in a pressure cooker along with Bay leaf for 2-3 whistles.
2. It should retain the shape yet be soft.
3. While that's cooking, prepare the cauliflower and romanesco. Chop them into florets and wash them well.
4. In an oven proof/roasting  pan, add the florets, olives, peppers and salt  together along with cooked chickpeas. Do not add the chickpeas cooking water. Retain it for some other use (soups, broth, instead of water to make parathas/rotis etc )
5. Add olive oil
6. and toss the ingredients well.
7. Bake at 450F for 20-25 minutes (give it a quick stir midway)
8. or until you find that the cauliflower and broccoli have browned and looking crisp.
Serve hot garnished with cilantro/parsley. We enjoyed it by stuffing it into tortillas along with Mexican Rice , like a Burrito. Roasted Broccoli Cauliflower with Chickpeas and olives

Ideal Accompaniments

Recipe Reference

recipe adapted from cooking light magazine

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2 Member Reviews

By sunita on Apr 14, 2012

Can i prepare this dish in a non-convection oven.Will it giv same taste?

By Simriti on Mar 24, 2012

I made this reciepe, and it turned out so nice and crisp. In addition to the ingredients, I put red onions cut length wise. I used olive oil, the spray kind, on the top ,and when the dish was ready, just put tiny pieces of unsalted butter to enhance the flavour. It was just wonderful!


By Smithe377 on Mar 27, 2014

Very nice!

By Viji on Feb 6, 2014

I am not a big fan of Olives. Should I substitute with anything or just omit? This looks delicious and I do not want to lose the flavor...

By Celeste on Dec 9, 2013

This is totally delicious and a combo I never thought of. I put in cauliflower too and sprinkled some TJs crispy toasted onions on top. The crispy onions got a little chewy and mixed in with the olives and the roasted chickpeas giving it a good savory taste.

By Edna Lewis on Oct 19, 2013

Several modifications: Roasted chopped onions with the Romanesco; used canned chickpeas; served over bulger mixed with chopped tomatoes and herbs; tossed with parmesan cheese. Yes, this is going into the rotation. Thanks.

By Cavolo Broccolo Romanesco! | Homegrown Local Food Cooperative on Jul 5, 2013

[...] Broccoli Romanesco with Chickpeas and Olives [...]

By Cavolo Broccolo Romanesco! | Homegrown Local Food Co-op on Jun 12, 2013

[...] Broccoli Romanesco with Chickpeas and Olives [...]

By Gardening | Ginny Otte on Mar 19, 2013

[...] like green fractals in my back yard. It can good like any other broccoli, but there are of course recipes to follow. As it grows, I will of course provide pics! Share this:Google [...]

By Cavolo Broccolo Romanesco! @ Homegrown Local Food Cooperative on Jan 30, 2013

[...] Broccoli Romanesco with Chickpeas and Olives [...]

By maria on Aug 26, 2012

DK can i use canned chick peas with this i don't have a pressure cooker and also where can i get that type of broccoli or can i use the regular broccoli...thank you! Making the potato fritters tomorrow! :)

Yes you can def. use the canned chickpeas. You can also use regular broccoli instead --DK

By cjeet on Jun 27, 2012

:-P healthy love it

By Archana on Mar 22, 2012

Looks yummy. I love your addition of chick peas will do so next time i make roasted cauliflower

By CurryLeaf on Mar 19, 2012

Wow, this is new to me DK.Would try this with the regular broccoli. Never roasted chicpeas as well. :) . Too inviting combo with rice and tortillas :-P

By bergamot on Mar 17, 2012

lovely broccoli. this is a nice dish

By nikita on Mar 17, 2012

its nice to see that you mention what you paired the dish with.

By Nandita on Mar 17, 2012

I had never seen romanesco broccoli before. I loved the patterns on it. Great recipe as usual DK