Roasted Cauliflower with Green Olives
Roasted Cauliflower with Green Olives is rated
out of
5 by
2.
Prep Time:
8 minutes
Cook Time:
20 minutes
Servings:
8
This dish tastes best at room temperature, making it ideal for entertaining. To save preparation time, look for large green olives that have already been pitted. They can be found prepacked in glass jars or purchased by weight from most supermarket olive bars.
Ingredients:
- 1 large head cauliflower, about 2 lb.
- 1 cup pitted large green olives, quartered
- 1/4 cup olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/3 cup store-bought seasoned croutons, ground
to crumbs in a food processor
Directions:
Preheat an oven to 400°F. Lightly oil a 12-by-17-inch nonstick rimmed baking sheet.
Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.
In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)
To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.
In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)
To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
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Rated 5 out of
5
by
zuzuspetals from
The most delicious cauliflower ever!
I was looking for a vegetable recipe and I saw this. I decided to try it not because I thought it would taste good but because it looked like and easy recipe. Let's face it cauliflower is kind of lack luster on a good day. Anyway I was so surprises how good it was. My whole family liked it, even my picky husband and daughter. All of them raved about it. It was even good the next day cold. If you don't like olives this probably is not the dish for you though.
Date published: 2017-08-30
Rated 2 out of
5
by
NJoyEats from
Adapted Is Not Good
This recipe is adapted from a Williams Sonoma recipe. While I am unsure of the changes, I can tell from cooking it, and tasting it, the changes are terrible. Every Williams Sonoma recipe I have made has been outstanding; simply put, WS have the best recipes. So if you want WS recipes, get the actual recipe, not an adapted one. The olives in this dish make it very salty, and not too palatable. Omitting the olives and substituting sun dried tomatoes and capers may improve it, but as it stands, this recipe is not good.
Date published: 2012-02-08