Roasted Cauliflower with Olives and Herbs | A Warm Reception

Name: Roasted Cauliflower with Olives and Herbs | A Warm Reception
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps salt-packed capers, rinsed, soaked, or brine-packed capers, rinsed; 2 mediums cauliflower heads, trimmed, halved lengthwise, cored and sliced or cut into bite-sized florets; 2 Tbsps 30ml extra virgin olive oil; 2 Tbsps chopped fresh flat-leaf parsley; 237 milliliters 200g marinated olives with garlic, thyme and rosemary (see associated recipe); 4 servings freshly ground pepper; 4 servings flaky sea salt; 59 milliliters 28g chopped roasted walnuts

Need a gluten free, primal, and whole 30 side dish? Roasted Cauliflower with Olives and Herbs | A Warm Reception could be a tremendous recipe to try. This recipe serves 4. One serving contains 173 calories, 3g of protein, and 17g of fat. From preparation to the plate, this recipe takes roughly 50 minutes. If you have brine-packed capers, pepper, ml extra virgin olive oil, and a few other ingredients on hand, you can make it.

Instructions

Spread in single layer on large baking sheet (or two, if one looks crowded).Roast stirring occasionally for 20 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.

Ingredients you will need

Cauliflower

Olives

Transfer roasted cauliflower to a large bowl add capers and chopped parsley and toss to mix well.Season with more salt and pepper if desired and sprinkle with chopped walnuts.

Ingredients you will need

Walnut Pieces