Photo: John Kernick; Stylist: Amy Wilson
Prep Time
20 Mins
Cook Time
30 Mins
Makes 6 servings (serving size: about 3/4 cup)

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

How to Make It

Step 1

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

Step 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).

Step 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.

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

Ratings & Reviews

VestaTuran's Review

October 29, 2014
I love the boldness of the olives in this recipe... and you cant go wrong with roasted cauliflower!