Roasted Cauliflower With Kalamata Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Simple and easy from Bon Appetit. I am not a bit oil fan, so I did cut the oil down to suit my needs. Ingredients:
1 head cauliflower |
1/4 cup olive oil, divided |
1 small garlic clove, minced |
1 -2 tablespoon fresh lemon juice (to taste) |
1/4 cup kalamata olive, pitted & finely chopped |
Directions:
1. Preheat oven to 450°F with rack in lower third.
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.
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.
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