Roasted Cauliflower With Olive Vinaigrette
Ingredients
- 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
Preparation
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.
- Yield: Makes 6 servings (serving size: about 3/4 cup)
Prep: 20 minutes; Cook: 30 minutes.
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.
[an error occurred while processing this directive]