ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE

ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE

For the cauliflower:

one 2 pound head of cauliflower, cut into 2 inch florets

2 tablespoons extra virgin olive oil

sea salt

coarsely ground black pepper

For the vinaigrette:

1 small garlic clove

a pinch of salt

1 to 2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

¼ cup pitted kalamata olives, finely chopped

1/8 teaspoon salt

½ teaspoon pepper


  1. Put oven rack in middle position and preheat oven to 450*.
  1. Spread cauliflower in 1 layer in a large rimmed baking sheet (1 inch deep) and toss florets with the oil, salt and pepper. Roast, turning at the halfway mark, until tender and golden brown, 20 to 25 minutes.
  1. While cauliflower roasts, mince and mash garlic clove to a paste with a pinch of salt, then whisk together with 1 to 2 tablespoons fresh lemon juice, extra-virgin olive oil, olives, finely chopped, salt and pepper. Drizzle vinaigrette over cauliflower.

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