Roasted Cauliflower with Kalamata Vinaigrette
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- 2- 2 1/2 pound(s) head of cauliflower
- 1/4 cup(s) olive oil, divided
- 1 small garlic clove
- 1-2 tablespoon(s) fresh lemon juice, (to taste)
- 1/4 cup(s) kalamata olives, pitted and finely chopped
- 1.Preheat oven to 450 deg with rack in lower third.
- 2. Cut cauliflower lengthwise into 3/4" slices. Put in a large 4-sided sheet pan (jelly roll pan) and toss with 2 tablespoons of oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
- 3. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablepoons oil, olives, 1/8 teaspoon salt, and 1/2 tsp pepper. Serve cauliflower drizzled with vinaigrette.
This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.
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Roasted Cauliflower with Kalamata Vinaigrette Recipe at a Glance
- COURSE: Side Dishes/Vegetables