Roasted Cauliflower with Olive Vinaigrette

Name: Roasted Cauliflower with Olive Vinaigrette
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 kilograms cauliflower, preferably baby, cut into 3/4-inch slices; 1 garlic clove; 1 Tbsp fresh lemon juice; 1 teaspoon finely grated lemon zest; 79 milliliters brine-cured pitted olives, finely chopped; 4 Tbsps olive oil, divided; 1 pinch Pinch of salt

Roasted Cauliflower with Olive Vinaigrette is a gluten free, primal, and whole 30 side dish. This recipe serves 6. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 152 calories. Head to the store and pick up pepper, lemon zest, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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

Equipment you will use

Baking Pan

Aluminum Foil

Oven

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).

Ingredients you will need

Cauliflower

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cauliflower

Vinaigrette