Roasted Cauliflower with Kalamata Vinaigrette Source: Gourmet Magazine September 2009 Course: Sides Cuisine: American Food Group: Vegetable Serves: 4 |
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Ingredients
| 3 pound(s) head cauliflower |
| 1/4 cup(s) extra-virgin olive oil, divided |
| 1 small garlic clove (I used extra cloves) |
| 2 tablespoon(s) fresh lemon juice (to taste) |
| 1/4 cup(s) pitted Kalamata olives, finely chopped |
Instructions
Preheat oven to 450°F with rack in lower third. Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
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Notes:Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note
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