Roasted Cauliflower with Kalamata Vinaigrette

Name: Roasted Cauliflower with Kalamata Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams cauliflower; 1 small garlic clove; 59 milliliters pitted Kalamata olives, finely chopped; 1 Tbsp fresh lemon juice (to taste); 59 milliliters extra-virgin olive oil, divided

Roasted Cauliflower with Kalamata Vinaigrette might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 162 calories, 2g of protein, and 15g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up cauliflower, lemon juice, kalamatan olives, and a few other things to make it today.

Instructions

Preheat oven to 450°F with rack in lower third.

Equipment you will use

Oven

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

Ingredients you will need

Salt And Pepper

Cauliflower

Cooking Oil

Equipment you will use

Frying Pan

While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients you will need

Cauliflower

Lemon Juice