Roasted Cauliflower with Olive Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 30 minutes. Ingredients:
3 pounds cauliflower, preferably baby, cut into 3/4-inch slices |
4 tablespoons olive oil, divided |
pinch of salt |
1/2 teaspoon freshly ground black pepper, divided |
1 garlic clove |
1/3 cup brine-cured pitted olives, finely chopped |
1 teaspoon finely grated lemon zest |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.
2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).
3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.
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