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.
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
- Preheat oven to 400 degrees.
- In a large bowl, toss cauliflower, olive oil, salt and pepper. Spread onto rimmed baking sheet and roast for 20 minutes, stirring halfway through.
- 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.)
- Return cauliflower and olives to large bowl and toss with lemon juice.