Roasted Cauliflower with Chickpeas, Olives, and Capers

Preheat oven to 450 degrees F.

Remove core and cut up cauliflower into small to medium sized florets. Place in a large roasting pan. Drain and rinse chickpeas then add to roasting pan. Roughly chop olives, add to pan. Rinse capers and add to roasting pan along with chili flakes, some salt, pepper, and olive oil. Stir to combine. Roast for 25 minutes, stirring once or twice during roasting, until cauliflower is tender and has begun to caramelize. Toss with parsley just before serving. Can be served hot or room temperature.