I have a few staple vegetables that I use all the time (maybe overuse?) and cauliflower is one of them. The first reason is the most obvious–my husband and I love cauliflower. And the second reason has more to do with logistics. Cauliflower lasts a long time in the fridge. Since I plan my meals according to how long fruits and vegetables last after purchasing them, cauliflower ends up on my menu fairly often simply because I can buy it on a Saturday or Sunday and use it in a meal on Friday without worrying about it going bad. So typically when Friday rolls around, dinner involves cauliflower in some way. And, being big fans of cauliflower, we’re okay with that.
If you’re not a fan of cauliflower,
you’re crazy you should really try roasting it. It brings out a complexity of flavor you just can’t get from steaming it alone. Although roasted cauliflower takes a little more time than its steamed counterpart, it doesn’t take any more effort. This recipe is my favorite way of preparing roasted cauliflower–pairing it with kalamata olives and lemon juice makes it a little more exciting than simply seasoning it with salt and pepper, which is what I usually end up doing. And how can you not love kalamata olives?!
Roasted cauliflower is paired with kalamata olives and fresh lemon juice in this easy (and healthy!) side dish.
- 1 large head of cauliflower, cut into small florets
- 1 tbsp. olive oil
- salt and pepper to taste
- 1/2 c. kalamata olives, pitted and halved
- 1 tbsp. fresh lemon juice
- Preheat oven to 400 degrees.
- In a large bowl, toss cauliflower, olive oil, salt and pepper. Spread onto rimmed baking sheet and roast for 20 minutes, stirring halfway through.
- Remove sheet from oven and add kalamata olives. Stir until combined and roast 20 minutes more, or until cauliflower is browned, stirring halfway through. (Note that I like my cauliflower really brown--if you want it more golden, you may have to cut the cooking time.)
- Return cauliflower and olives to large bowl and toss with lemon juice.