When picking cauliflower at the store, look for orange or purple varieties—they're both rich in antioxidants.

Laura B. Russell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.

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  • Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)

  • Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.

Source

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).

Nutrition Facts

246 calories; fat 22g; saturated fat 3g; mono fatg; poly fatg; protein 5g; carbohydrates 12g; fiber 5g; cholesterolmg; iron 2mg; sodium 606mg; calcium 66mg.