Roasted Cauliflower With Lemon And Olives
Roasted Cauliflower with Lemon and Olives is a delightful dish filled with bright flavors and crispy textures. The combination of tender cauliflower, zesty lemon, and briny olives creates a colorful and inviting dish that is both simple to prepare and bursting with Mediterranean-inspired goodness. This recipe is a perfect side dish to complement any meal with its savory and tangy profile.
— Constant Cookbook
Ingredients
- 1 head cauliflower, about 1 1/2 lb.
- 1/3 cup olive oil
- Zest of 1 lemon
- 1/2 cup pitted green olives, such as Cerignola, roughly chopped
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F (200°C).
- Trim the cauliflower and cut into 2-inch (5-cm) florets. In a roasting pan large enough to hold the cauliflower florets in a single layer, combine the cauliflower, olive oil, lemon zest, lemon slices and olives. Season with salt and pepper and toss to mix well. Spread in a single layer.
- Roast, stirring occasionally, until the cauliflower is browned and tender when pierced with a fork and the lemons have caramelized, about 20 minutes. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day,</i> by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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