Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 2

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

Melissa Roberts
Recipe by Health November 2011

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Credit: John Kernick; Stylist: Amy Wilson

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Makes 6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

145 calories; fat 10.3g; saturated fat 1.5g; mono fat 7.1g; poly fat 1g; protein 4g; carbohydrates 12g; fiber 5g; cholesterol 0mg; iron 1mg; sodium 135mg; calcium 57mg.
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