The NuWave Cooking Club website offers a section for recipes, with the highest-rated being a recipe for roasted cauliflower with chickpeas and olives. The NuWave Oven is a countertop appliance that combines infrared technology with features of convection and conduction ovens to cook food faster.
The recipes tailored specifically for NuWave appliances are developed by a culinary team headed by Chef Bobby Trevino. They include entrees, sides and desserts. Roasted cauliflower with chickpeas and olives can be served on its own as a vegan or vegetarian main course. Alternatively, it is recommended as a side for fish or chicken dishes. The dish is cooked in the liner pan of the NuWave oven.
Step 1: Toss ingredients together
Combine 1 lb. of cauliflower florets with a cup of pitted Spanish olives, 8 cloves' worth of chopped garlic, drained and rinsed chickpeas from a 15-ounce can, 3 tablespoons of olive oil and add crushed red pepper and salt to taste as well as a sprinkling of fresh parsley. Mix the ingredients until they are coated with oil and seasoning.
Step 2: Roast
Turn the NuWave Oven to the "high" setting and cook for 20 to 22 minutes, until the cauliflower is cooked through and tender. Serve the dish while it's hot.