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)
- Preheat the oven to 400°F.
- 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.
- Sprinkle the olive halves over the cauliflower.
- Season with salt, pepper, and herbs to taste. Drizzle with olive oil, if you like.
- 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.