Roasted Cauliflower with Kalamata Vinaigrette
A Mediterranean-inspired dish featuring tender roasted cauliflower slices drizzled with a tangy Kalamata olive and lemon vinaigrette. This elegant side dish combines the sweetness of roasted cauliflower with the briny depth of olives.
Ingredients
- •1 head cauliflower
- •¼ cup extra-virgin olive oil
- •1 clove garlic
- •2 tablespoons fresh lemon juice
- •¼ cup Kalamata olives
- •
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in lower third.
5 min
- 2.
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.
25 min
- 3.
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.
10 min
