My usual cauliflower gig – roasting the florets with garlic, onion and olive oil – was good, but well, getting boring.
Who would think cauliflower + olives would be a winning combo? I was skeptical too, but it’s hands down the best cauliflower I’ve had. Bold statement, I know.
The recipe calls for an untraditional cutting of the vegetable. Instead of florets, you get thick slices, stem and all, which really maximizes the whole veggie, giving you plenty of flavor and fiber. I like. Plus, this is a great way to experiment with your kids. They may not have liked the florets, but maybe they’ll like this new shape if you help them prepare it.
Cauliflower is low in calories and starch (carbs) but high in fiber, folate, vitamin C, water and some cancer fighting phytochemicals found in cabbage/cruciferous family, like sulforaphane and carotenoids. While we usually see white varieties, it comes in orange, green (no that’s not broccoli) and purple.
Roasted Cauliflower with Kalamata Olive Vinaigrette
Adapted from Epicurious.com
- 1 (2 1/2-to 3-pounds) head cauliflower
- 1/4 cup olive oil, divided
- 1 small garlic clove, minced very small
- 1 to 2 tablespoons fresh lemon juice (I used juice from 1 small lemon)
- 1/4 cup pitted Kalamata olives, finely chopped
- 1/2 teaspoon salt + pepper
- Preheat oven to 450° F
- Cut cauliflower lengthwise into 3/4 inch thick slices
- Place cauliflower on large sheet pan and toss with 2 tablespoon olive oil and 1/4 teaspoon salt + 1/4 teaspoon pepper. Roast, turning once until golden and tender, about 25 minutes
- While in oven, whisk lemon juice, minced garlic, olives, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper.
- Immediately after taking out of oven, drizzle vinaigrette onto cauliflower. Serve warm