Roasted Cauliflower with Kalamata Vinaigrette

Yield: 1 serving
Community Recipe from


  • 2- 2 1/2 pound(s) head of cauliflower
  • 1/4 cup(s) olive oil, divided
  • 1 small garlic clove
  • 1-2 tablespoon(s) fresh lemon juice, (to taste)
  • 1/4 cup(s) kalamata olives, pitted and finely chopped
  • salt
  • pepper


  1. 1.Preheat oven to 450 deg with rack in lower third.

  2. 2. Cut cauliflower lengthwise into 3/4" slices. Put in a large 4-sided sheet pan (jelly roll pan) and toss with 2 tablespoons of oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

  3. 3. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablepoons oil, olives, 1/8 teaspoon salt, and 1/2 tsp pepper. Serve cauliflower drizzled with vinaigrette.
October 2013

This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.

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