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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 10.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 12g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 135mg
  • Calcium: 57mg

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. 1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.
  2. 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. 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.

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