Roasty, Toasty Cauliflower

Cauliflower, admittedly, isn’t the most glamorous of the good-for-you foods. It doesn’t have the bright color of the carrot or eggplant, the nutritional value of the blueberry, or the funky pizazz of the kiwi fruit. But with this ridiculously simple recipe, you’ll be totally impressed by this veggie underdog! It’s always a big hit at dinner parties, because it’s unexpected and surprisingly elegant…not to mention delicious. Roasting the cauliflower brings out the natural sugars, adds some fire-grilled color, and gives the vegetable a lovely crisp, yet soft, texture. The salty, intense flavor of the olives is a delightful contrast to the subtle sweetness of the cauliflower, but if you hate olives, don’t worry — the dish is just as good without them!

Roasty, Toasty Cauliflower

  • 1 head of cauliflower
  • 8 ounces or more kalamata, green, or a mixture of your favorite olives, pitted & halved
  • Salt and pepper
  • Your favorite dried Italian herbs (basil, oregano & are all nice)
  • Olive oil (optional)
  1. Preheat the oven to 400°F.
  2. Wash the head of cauliflower, and remove all the green leaves and the center stem. Break up the cauliflower into bite-sized chunks by hand, and spread the pieces evenly on a cookie sheet.
  3. Sprinkle the olive halves over the cauliflower.
  4. Season with salt, pepper, and herbs to taste. Drizzle with olive oil, if you like.
  5. Pop in the oven for 35 minutes, or until the cauliflower is browning and wilted and the olives start to shrivel. Serve hot or cold!

*WINSTON KITCHEN TIP: This dish makes a truly remarkable addition to any standard cold relish tray. Or, for your next party, create a Mediterranean platter including this dish, canned artichokes, roasted red peppers, hummus, and feta cubes! You can also serve piping hot as a side for burgers at a BBQ, or toss over warm pasta with a splash of Italian dressing for a quick (but seemingly fancy) dinner.

About ModCloth

With the combined writing powers of our scribing staff, we bring you oodles of collaborative features starring everything from contests and culture to behind-the-scenes coverage of MC events and shenanigans. You're always saying you want to be kept in the loop. Consider yourself lassoed.

3 Responses to Roasty, Toasty Cauliflower

  1. Lindsay 04/08/2009 at 5:10 pm #

    I have every intention of trying this by the end of the week. Thanks Molly!

  2. Angela 04/08/2009 at 6:01 pm #

    That sounds Marvelous!

  3. Susan 04/10/2009 at 12:00 pm #

    This sounds sooo good. I don’t even cook and I want to try this!

Leave a Reply!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s