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Roasted Cauliflower with Olive Vinaigrette

Delicious & Healthy Recipes

Roasted Cauliflower with Olive Vinaigrette

Ingredients

Ingredients (serves 6 – about ¾ per serving):

1.5 kg cauliflower, preferably baby, cut into ±20mm slices

4 tablespoons olive oil, divided

Pinch of salt

½ 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

Instructions

Method:

Preheat oven to 220°C with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.

Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and ¼ teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).

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 ¼ teaspoon pepper.

Arrange cauliflower on a platter and drizzle with vinaigrette.

December 17, 2021

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