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.