Roasted Cauliflower with Olive Vinaigrette

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

Yield:

Makes 6 servings (serving size: about 3/4 cup)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Melissa Roberts,

November 2011