Roasted Cauliflower With Olive Vinaigrette

Roasted Cauliflower With Olive Vinaigrette Photo: John Kernick; Stylist: Amy Wilson


  • 3 pounds cauliflower, preferably baby, cut into 3/4-inch slices
  • 4 tablespoons olive oil, divided
  • Pinch of salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 garlic clove
  • 1/3 cup brine-cured pitted olives, finely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice


1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.

2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).

3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.

    Prep: 20 minutes; Cook: 30 minutes.
  • Yield: Makes 6 servings (serving size: about 3/4 cup)

Nutritional Information

Calories per serving: 145
Fat per serving: 10.3g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 7.1g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 12g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 135mg
Calcium per serving: 57mg

Good to Know

Cauliflower could help boost your brainpower. The cruciferous veggie contains the nutrient choline, which has been linked to better decision-making, reasoning, and memory.

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