Name: Roasted Cauliflower With Kalamata Vinaigrette
Cook time: 20 min
Total time: 35 min
Yield: Makes 4 (side dish) servings
Ingredients: 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); 1/4 cup pitted Kalamata olives, finely chopped

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Roasted Cauliflower with Kalamata VinaigretteRomulo Yanes

Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note.

Recipe notes

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Recipe notes

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