Ingredients
2 heads cauliflower, cut into florets (about 7 cups)
1 can (15 oz.) chickpeas (garbanzo beans), drained
6 cloves garlic, sliced
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped cilantro
Description
Roasted Cauliflower & Chickpea Toss Recipe
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