Roasted Cauliflower with Kalamata Vinaigrette

Gourmet Magazine by Melissa Roberts/September 2009
Husband-Tested in Alice's Kitchen
4 Servings

This is a quick and easy dish to liven up your dinner. Cauliflower is very good for you, but can be a bit bland, BUT, by adding some garlic, lemon and Kalamata olives, cauliflower turns into a delectable side dish. My husband and I loved it and were fighting over who would take the last helping off the platter! I served it with roasted chicken breasts and Alice's Favorite A+ Salad (recipe on this blog) for a perfectly balanced dinner!
You can find Kalamata olives in a jar (and sometimes in the Grab and Go Deli) at Lost River Market & Deli.

1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1/8 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped

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.