Roasted cauliflower drizzled with tangy olive dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.05 · €0.76/serving
- 1 (2 1/2-to 3-pounds) head cauliflowerEst. price €1.50–€3.50
- 1/4 cup extra-virgin olive oil, dividedEst. price €0.60–€1.40
- 1 small garlic cloveEst. price €0.05–€0.15
- 1 to 2 tablespoons fresh lemon juice (to taste)Est. price €0.10–€0.25
- 1/4 cup pitted Kalamata olives, finely choppedEst. price €0.80–€1.80
Steps
- 1Preheat the oven to 450°F and position the rack in the lower third of the oven.
- 2Begin by slicing the cauliflower into 3/4-inch-thick pieces. Place them on a large baking sheet with sides and coat them with 2 tablespoons of oil, along with 1/2 teaspoon of salt and pepper each. Roast the cauliflower in the oven, flipping it occasionally, until it becomes golden brown and reaches a tender consistency, approximately for about 25 minutes.
Cultural note
Roasted cauliflower is a popular dish in Mediterranean cuisine, where olives and olive oil are staple ingredients. The tangy flavors in this recipe are reminiscent of Greek and Italian cooking traditions.
Seasonal note
Cauliflower is typically in season during the fall and winter months, making this dish perfect for cooler weather. Olives and lemons are available year-round, so this recipe can be enjoyed anytime.
Health note
This dish is a good source of fiber, providing 4g per serving, which is beneficial for digestion and heart health. The extra-virgin olive oil adds healthy fats and antioxidants. Cauliflower is rich in Vitamin C and K, while olives offer monounsaturated fats.
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