Roasted Cauliflower with Kalamata Vinaigrette

Ingredients for Roasted Cauliflower with Kalamata Vinaigrette

• 1 (2 1/2-to 3-pounds) head cauliflower

• 1/4 cup extra-virgin olive oil, divided

• 1 small garlic clove

• 1 to 2 tablespoons fresh lemon juice (to taste)

• 60ml pitted Kalamata olives, finely chopped

How to make Roasted Cauliflower with Kalamata Vinaigrette

Preheat oven to 232°C with rack in lower third.

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

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 teaspoons salt, and 1/2 teaspoons pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.