Roasted Cauliflower with Kalamata Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
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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