Roasted Cauliflower with Olive Vinaigrette

Photo: John Kernick; Stylist: Amy Wilson
Mix up your dinner sides by coating roasted cauliflower with a lemony olive vinaigrette.
Makes 6 servings (serving size: about 3/4 cup)


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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


Prep: 20 Minutes
Cook: 30 Minutes

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.

Created date

October 2011

Nutritional Information

Calories 145
Fat 10.3 g
Satfat 1.5 g
Monofat 7.1 g
Polyfat 1 g
Protein 4 g
Carbohydrate 12 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 135 mg
Calcium 57 mg