Mix up your dinner sides by coating roasted cauliflower with a lemony olive vinaigrette.
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
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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