Roasted Cauliflower with Kalamata Vinaigrette

Name: Roasted Cauliflower with Kalamata Vinaigrette
Yield: Makes 4 servings
Ingredients: 1 (2 1/2- to 3-pound) head cauliflower; 1/4 cup extra-virgin olive oil; 3/4 teaspoon salt; 1 teaspoon pepper; 1 small garlic clove; 1 to 2 tablespoons fresh lemon juice; 1/4 cup pitted kalamata olives, finely chopped

November 7, 2012

This dish calls for just five commonly used ingredients, making it a last-minute cinch. Roasting the cauliflower in either slices or mini-florets tenderizes it, and the olive vinaigrette adds tanginess to the already nutty base, pumping up the dish with the perfect sharp flavor note. Serve this alongside any cut of lamb or beef.

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