This is simple, quick, and pretty healthy. The unlikely pairing of cauliflower and kalamata olives scared me at first, but then I realized it is delicious. Roasted cauliflower tastes nutty and completely different than raw, which I had forgotten (or never knew!).
yield: Makes 4 (side dish) servings
active time: 20 min
total time: 35 min
Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note.
Ingredients:
1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped
Preparation:
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
I heart roasted cauliflower
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