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| + | **Roasted Cauliflower with Olives** | ||
| + | **Ingredients:** | ||
| + | * 3 pounds (1 large) cauliflower, cut in small flowerettes or slices | ||
| + | * 4 tablespoons olive oil | ||
| + | * pinch of salt | ||
| + | * 1/2 teaspoon freshly grated black pepper | ||
| + | * 2 or 3 garlic cloves, minced | ||
| + | * 1/3 to 1/2 cup Kalamata olives, pitted and chopped | ||
| + | * 1 teaspoon finely grated lemon zest | ||
| + | * 1 tablespoon lemon juice | ||
| + | |||
| + | **Preparation:** | ||
| + | * Preheat oven to 450 degrees. | ||
| + | * Arrange cauliflower on baking pan. | ||
| + | * In a small bowl, mix together the olive oil, salt, pepper, garlic, olives, lemon zest and lemon juice. | ||
| + | * Spread oil mixture over cauliflower, turning cauliflower pieces to coat evenly. | ||
| + | * Roast till tender, about 30 minutes; check after 15 minutes and turn pieces over to brown evenly. | ||