Cauliflower is one of those vegetables that many people overlook (though riced cauliflower has clearly become a thing for the carb-free folks) but it’s packed with fiber, a decent source of protein, high in vitamin C and potassium and also provides vitamins B and K. Plus, it’s filling and low-fat.
This is a delicious way to serve cauliflower, the ubiquitous winter vegetable, that is sure to please even those fussy eaters who have decided they don’t actually like cauliflower (probably because they had too many bland boiled versions). I’ve watched an entire batch be devoured like it was candy.
The best part of this recipe may be that it can be mostly prepared in advance, making it a great dinner party or quick supper dish. Remember that cauliflower shrinks when it’s roasted so be sure to get a good sized head. Usually one head will make about 4 side dish servings but adjust if only smaller heads are available. The recipe may also work with broccoli or other roasted veggies so be creative.
1 Head Cauliflower broken into small florets (you can cut larger pieces for more uniform size)
3 Tablespoons Olive Oil
1 Large Lemon, Juiced
12 Kalamata Olives, Pitted and Sliced
3 Tablespoons Slivered Almonds
Salt to Taste
HOW TO MAKE IT:
Step One: Roast the Cauliflower. Pre-heat the oven to 400. by mixing the raw florets with one-half tablespoon of olive oil to coat. Spread out florets on a parchment paper-lined baking sheet for easier cleanup (you also place directly on a baking sheet) and sprinkle with salt. Roast for 15 minutes and reduce heat to 350. Flip and roast for another fifteen minutes. All pieces should be tender on the inside and crispy on the outside. If not quite done, return to oven checking after 5-10 minutes.
Step Two: Prepare the lemon sauce. Combine the lemon juice and the remaining oil in a small bowl and set aside.
Step Three: Toast the almonds. In a skillet, gently toast the almonds until they are light golden brown, about 3 minutes. Do not over brown. Set aside.
Step Four: Put it all Together. Heat a medium skillet and add the roasted cauliflower. Stir in the lemon sauce, olives and stir to coat, making sure all is heated through. Add the slivered toasted almonds.