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 information
Total Time
35 min
Yield
Makes 4 (side dish) servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in lower third.
Step 2
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.
Step 3
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
43 Craveable Cauliflower Recipes to Cook Right Now
You could roast a head of cauliflower whole—or turn it into pizza crust, couscous, a pasta stand-in, or use it in any of our other favorite cauliflower recipes.
