Thursday, September 10, 2009

roasted cauliflower with kalamata vinaigrette

roasting vegetables is never a bad idea and the latest victim to reach our oven was cauliflower. i saw this recipe and, despite the simpleness of the whole thing, was really excited to make it. it's barely more than roasted cauliflower topped with chopped up kalamata olives but it really doesn't need much more than that. roasting gives the slabs of cauliflower a hint of sweetness and nuttiness, which is nicely paired with the salty, brininess of the olives.

roasted cauliflower with kalamata vinaigrette
(from gourmet, september 2009)
1 head cauliflower
1/4 cup olive oil, divided
1 small clove garlic
1 to 2 tablespoons lemon juice (to taste)
1/4 cup pitted kalamata olives, finely chopped
salt and pepper

preheat oven to 450 with rack in lower third.

cut cauliflower lengthwise into 3/4 inch thick slices. put in a large baking pan and toss with 2 tablespoons oil and 1/2 teaspoon each of salt and pepper. roast, turning once or twice, until golden and just tender, about 20-25 minutes.

while cauliflower roasts, mince and mash the garlic to a paste with a pinch of salt, then whisk together with lemon juice, 2 tablespoons olive oil, olives, 1/8 teaspoon salt and 1/2 teaspoon pepper.

drizzle cauliflower with vinaigrette and serve!


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