Preheat oven
to 450 F.
Cut a head of
cauliflower into slices about 3/4 inches thick.
Place cauliflower
slices in a single layer on a roasting pan. Be sure that there is good space
between them.
Drizzle both
sides of the cauliflower with olive oil and season with salt and fresh ground
black pepper. Use a fair amount of pepper, but hold back a wee bit on the salt
since the olives are salty.
Roast
cauliflower in oven for a total of 25 – 30 minutes, turning after the first 15
minutes. Roast until it is the way you like it.
While the
cauliflower roasts, mash 1/2 tsp. minced garlic with some salt.
Dice up 1/4
cup Kalamata olives into fairly small pieces.
Add about 2 Tablespoons
lemon juice to the garlic/salt, then whisk in 2 Tablespoons olive oil, whisking
until the vinaigrette is emulsified. (Try other acids as well. I used a champagne
vinegar. The amount of acid should be adjusted based on your personal taste.)
Then mix in
the chopped olives and let dressing sit so the flavors blend while the
cauliflower finishes roasting.
When the
cauliflower is done roasting, you may trim out the core section of the
cauliflower (or leave it – your preference) and place on serving dish. Spoon
the olive/garlic vinaigrette over the cauliflower pieces and serve hot.
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