Roasted Cauliflower and Kalamata Olives

At one time, this was an actual recipe from somewhere. But little by little, I started switching things out and amending ingredients and amounts and now I feel like I can claim this recipe as my own.

If you’re not a fan of cauliflower, you should really try roasting it. It brings out a complexity of flavor you just can’t get from steaming it alone. This recipe is so simple, it’s one of those sides that I make all the time because it takes very little effort on my part and it always turns out well. I think this would be pretty fabulous with broccoli or add pasta, Parmesan cheese, and a little extra olive oil and lemon juice to make it a meal.


Roasted Cauliflower & Kalamata Olives

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

A Mediterranean-inspired recipe with roasted cauliflower, kalamata olives, and fresh lemon juice.


  • 1 large head of cauliflower, cut into small florets
  • 1 tbsp. olive oil
  • 1/2 c. kalamata olives, pitted and halved
  • 1 tbsp. fresh lemon juice
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss cauliflower, olive oil, salt and pepper. Spread onto rimmed baking sheet and roast for 20 minutes, stirring halfway through.
  3. Remove sheet from oven and add kalamata olives. Stir until combined and roast 20 minutes more, or until cauliflower is browned, stirring halfway through. (Note that I like my cauliflower really brown–if you want it more golden, you may have to cut the cooking time.)
  4. Return cauliflower and olives to large bowl and toss with lemon juice.

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