Roasted cauliflower with kalamata olive vinaigrette
Savor the flavors of this delicious Roasted Cauliflower with Kalamata Olive Vinaigrette. This easy-to-make recipe features tender roasted cauliflower, a zesty vinaigrette made with Kalamata olives, garlic, lemon juice, and olive oil, all seasoned perfectly with salt and black pepper. Ideal for a weeknight dinner or a gourmet side dish.
- 27 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 4.22g | 3% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 4.50g | 12% |
| Sugar 4.12g | 4% |
| Fat | |
| Fat 16g | 18% |
| Saturated 2.36g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1.57ug | 0% |
| Choline 90mg | 17% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.08mg | 7% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 100mg | 114% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 1.48mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 99mg | 8% |
| Potassium, K 640mg | 19% |
| Selenium, Se 1.44ug | 3% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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