Roasted cauliflower with kalamata olive vinaigrette
Roasted cauliflower is paired with a tangy Kalamata olive vinaigrette for a savory, nutritious dish. This simple recipe highlights the earthy flavors of cauliflower and the bold taste of olives.
Cook time 35 min
Prep time 20 min
Ingredients:
1 garlic clove1 tsp black pepper
2/3 tsp salt
1 cauliflower
1/4 cup olives
4 tbsp olive oil
1 tbsp lemon juice
Roasted cauliflower with Kalamata olive vinaigrette is a delicious and nutritious dish that combines the earthy flavor of roasted cauliflower with the tangy, savory taste of Kalamata olives. This recipe is easy to prepare and packed with healthy ingredients, making it a perfect side dish or a light main course.
Instructions:
- Preheat your oven to 425°F (220°C).
- Remove the outer leaves from the cauliflower and cut the cauliflower head into florets.
- Place the cauliflower florets into a large bowl.
- Mince the garlic clove finely.
- Add the minced garlic, 1/2 tsp of black pepper, and 1/2 tsp of salt to the cauliflower florets.
- Drizzle 2 tablespoons of olive oil over the seasoned cauliflower.
- Toss everything together until the cauliflower florets are well-coated with the seasoning and oil.
- Spread the cauliflower florets evenly on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is golden brown and tender. Turn the florets halfway through roasting to ensure even browning.
- While the cauliflower is roasting, chop the kalamata olives finely.
- In a small bowl, combine the chopped olives, remaining 2 tablespoons of olive oil, 1/4 tsp of black pepper, and the lemon juice.
- Mix well to create the vinaigrette.
- Once the cauliflower is done roasting, transfer it to a serving dish.
- Drizzle the kalamata olive vinaigrette over the roasted cauliflower.
- Toss gently to combine and ensure the cauliflower is well-coated with the vinaigrette.
- Taste the dish and add the remaining salt if needed.
- Serve immediately as a delicious side dish or a light main course.
This roasted cauliflower with Kalamata olive vinaigrette is sure to be a hit at your next meal. The combination of crispy, golden cauliflower and the robust, flavorful vinaigrette is irresistible. Not only is this dish tasty, but it is also highly nutritious, providing a healthy and satisfying option for any occasion.
Roasted cauliflower with kalamata olive vinaigrette FAQ:
Roast the cauliflower in a preheated oven at 425°F (220°C) for about 25-30 minutes, turning the florets halfway through for even browning.
The cauliflower is done when it is golden brown and tender. You can check its doneness by piercing a floret with a fork—it should be easy to pierce.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can substitute Kalamata olives with other types of olives like black olives or green olives, but the flavor profile will change slightly.
The recipe is naturally vegan as it does not contain any animal products. Ensure that any optional ingredients or sides you use are also vegan-friendly.
Tips:
- For a more uniform roast, cut the cauliflower into similar-sized florets to ensure even cooking.
- Make sure to toss the cauliflower thoroughly with olive oil, salt, and pepper to ensure each piece is well-coated for optimal roasting.
- Roast the cauliflower at a high temperature (around 425°F or 220°C) to achieve a crispy, caramelized exterior.
- Feel free to customize the vinaigrette by adding herbs such as parsley, cilantro, or basil for an extra burst of flavor.
- For added texture, consider topping the roasted cauliflower with toasted nuts such as almonds or pine nuts.
Nutrition per serving
4 ServingsCalories 63kcal
Protein 4.22g
Carbohydrates 12g
Fiber 4.50g
Sugar 4.12g
Fat 16g
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