Tangy Olive Roasted Cauliflower Drizzle

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

1. 1

   Preheat the oven to 450°F and position the rack in the lower third of the oven.

2. 2

   Begin 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.

3. 3

   As the cauliflower is roasting in the oven, finely chop the garlic and crush it into a paste with a bit of salt. Combine this garlic paste with lemon juice, the rest of the olive oil, Kalamata olives, a pinch of salt, and pepper in a bowl. Once well mixed, drizzle this flavorful vinaigrette over the roasted cauliflower before serving.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• 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.