Roasted Cauliflower with Lemon and Olives
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute romanesco cauliflower, often called romanesco broccoli, for the white cauliflower. Bright chartreuse with cone-shaped florets, this botanical mutation of cauliflower is slightly sweeter and more tender than its better-known kin.
- 1 head cauliflower, about 1 1/2 lb. (750 g)
- 1/3 cup (3 fl. oz./80 ml) olive oil
- Grated zest of 1 lemon, plus 2 lemons, thinly sliced
- 1/2 cup (75 g) pitted green olives, coarsely chopped
- Salt and freshly ground pepper, to taste
Preheat an oven to 400°F (200°C).
Trim the cauliflower and cut into 2-inch (5-cm) florets. In a roasting pan large enough to hold the cauliflower florets in a single layer, combine the cauliflower, olive oil, lemon zest, lemon slices and olives. Season with salt and pepper and toss to mix well. Spread in a single layer.
Roast, stirring occasionally, until the cauliflower is browned and tender when pierced with a fork and the lemons have caramelized, about 20 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).