Roasted Cauliflower with Kalamata Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (side dish) servings
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil, divided
- 1 (2 1/2-to 3-pounds) head cauliflower
- Carbohydrate 8 g(3%)
- Fat 15 g(23%)
- Fiber 3 g(13%)
- Protein 3 g(6%)
- Saturated Fat 2 g(11%)
- Sodium 100 mg(4%)
- Calories 167
Preparation Preheat oven to 450°F 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 tablespoon oil and 1/2 teaspoon 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 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
Preparation Preheat oven to 450°F 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 tablespoon oil and 1/2 teaspoon 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 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
