Roasted Cauliflower, Chickpeas, And Olives

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5 1/2 cups cauliflower florets (about 1 pound)

24 green Spanish olives, pitted and halved

8 garlic cloves, coarsely chopped

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

3 tablespoons olive oil

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

3 tablespoons fresh flat-leaf parsley leaves

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