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Roasted Cauliflower with Olive Vinaigrette

Photo: John Kernick; Stylist: Amy Wilson
Prep time 20 mins
Cook time 30 mins
Yield Makes 6 servings (serving size: about 3/4 cup)
Mix up your dinner sides by coating roasted cauliflower with a lemony olive vinaigrette.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.