- 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
- 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
How to Make It
Preheat oven to 450° 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 1/4 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 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.
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