When I cook, I turn into a bit of a mad scientist. I can’t help but tweak nearly every recipe I come across, adding or subtracting ingredients, adapting the technique, and mumbling to myself about what the perfect end dish will taste like. Inevitably this makes the whole process take at least twice as long as it should. But this recipe was different – the combination of flavors and basic techniques used intrigued me. I love roasted cauliflower, but I’d never tried roasting thick slices before, and the Mediterranean feel of the olive vinaigrette seemed an interesting match. The recipe came together quickly, and I’m glad I restrained myself on making changes because the result was outstanding. The strong flavors of the olive, lemon, and garlic in the vinaigrette are well-balanced with the crispy caramelized cauliflower. And since this can be prepared in half an hour (with plenty of downtime), it’s great for a quick snack or side that wouldn’t feel out of place on a tapas menu.
Roasted Cauliflower with Olive Vinaigrette (adapted from Gourmet)
Yield: 2 – 4 servings
Ingredients:
- 1 head cauliflower, cut into 1/2″ slices*
- 2 Tbsp + 2 Tbsp olive oil
- salt and pepper, to taste
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup pitted black olives, finely chopped
*As well as any florets that might fall apart in the process – or feel free to break the whole head into florets, if you prefer.
Method:
- Preheat oven to 450°F.
- Spread 1 head cauliflower, cut into 1/2″ slices, evenly on a roasting pan, then drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper, to taste.
- Roast until the bottoms are golden brown, about 15 minutes, then flip and continue to roast until the other side is also browned, another 10 – 15 minutes.
- Meanwhile, in a small bowl, using a fork, mash 1 clove garlic, minced with a pinch of salt, then add 2 Tbsp lemon juice and 2 Tbsp olive oil, and whisk together. Stir in 1/4 cup pitted olives, finely chopped. Taste, and adjust ingredients if needed.
- Serve the roasted cauliflower drizzled with the olive vinaigrette. The dish can be eaten warm or cold.
