Roasted Cauliflower With Olive Vinaigrette

Roasted Cauliflower With Olive Vinaigrette RecipePhoto: 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
Carbohydrates 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.