I don't love cauliflower but my friend, Jennifer, does. So when I saw this recipe in Gourmet Magazine I emailed it to her. Then I found myself with a lot of Kalamata olives and a head of cauliflower so I decided to make this. I loved it! Roasting cauliflower brings out a nuttiness flavor. It is delicious and so easy. Enjoy!- 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
Preheat oven to 450°F with rack in lower third.
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.
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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