Tahoe-Truckee recipe: Roasted cauliflower and garbanzo beans | SierraSun.com

Tahoe-Truckee recipe: Roasted cauliflower and garbanzo beans

Chef Parriott's roasted cauliflower is incredible hot or cold.
Courtesy Simone Grandmain |

TRUCKEE, Calif. — For years and years, broccoli has been my fiend and go-to vegetable. I could stir fry it, stick it in my quiche, top it with hollandaise sauce, get Asian with it — the possibilities were endless.

Then, this year, it got a little pricey and I had to pass it by in the produce section and re-think my whole vegetable strategy. I ended up with cauliflower because it was on sale.

Now, I don’t know about you, but when I was a kid, cauliflower in my household was always prepared just one way: steamed and then covered in some kind of white sauce. I never saw it any other way unless I went out for Indian food; they really rock their cauliflower.

So I decided to give it a whirl, and wouldn’t you know it, I attended a gathering the same evening on the day I decided to part ways with broccoli, and — voila! — an amazing cauliflower dish was served. Serendipity is my friend.

This recipe is the invention of chef Lori Parriott out of Napa and is amazingly simple, flavorful and can be served hot (the first time) and then tossed into your salad the second time, if there is any leftover from dinner.

Doubtful. Lori is a cool chef and right after she prepared our dinner, she hopped onto her Harley and road off into the sunset, leaving us to enjoy a fabulous dinner and changing my perception of cauliflower forever.

I just hope the prices don’t go up on my new vegetable leaving me with peas which, quite frankly, are not my fiends.


1 head cauliflower, trimmed of green leaves

One 15 ounce can garbanzo beans

15 large green, olives, pitted and stuffed with pimentos, then sliced

pinch of red pepper flakes

salt and pepper to taste

2 tbls. chopped Italian parsley

1 tbls. chopped garlic

drizzle of olive oil.


Preheat oven to 400 degrees. Break up your cauliflower, running a knife between the florets to separate them. In large bowl, toss cauliflower with garbanzo beans, olive slices, red pepper, salt and pepper, Italian parsley and garlic. Place in roasting pan and drizzle with olive oil. Bake for 30 minutes. Enjoy hot or cold.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your favorite family recipes and the story behind them @simonegrandmain@gmail.com.

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