Seasoned with a flavorful blend of finely chopped parsley, lemon zest and garlic this roasted cauliflower with olives and herbs is an easy addition to weeknight dinners.
As much as I love cauliflower, I understand that it’s just not something that a lot of people get excited about. So how then do you transform it into something worth getting excited about?
No you don’t have to drown it in a mound of cheese sauce (although I have to admit it’s quite delicious that way as well) - you roast it.
Why roast cauliflower?
Roasting cauliflower brings out its inherent sweetness and unearths a subtle nuttiness. It’s a simple process and the results are so flavorful, that it might just become your new go-to method.
The blast of heat from the hot oven turns those florets from tough to tender with lots of appealing toasty bits around the edges. It’s a basic method that yields big results for the little amount of effort that’s required. And while roasting cauliflower with just a bit of olive oil and salt will undoubtedly produce a delicious outcome, I like to up the flavor by adding lots of garlic, parsley, lemon zest and olives for a Mediterranean inspired side.
How to make roasted cauliflower with olives:
- You start by first breaking your cauliflower into florets then cutting those in halves or fourths depending on how big they are.
- Those are then tossed on a sheet pan with a bit of olive oil and seasoned with some salt and pepper before heading off to the oven.
- While those roast you chop up some fresh parsley and add in some fresh garlic and lemon zest to create a gremolata that will be tossed with the cooked cauliflower.
- Once tender and caramelized the still hot florets are tossed directly on the sheet pan with the gremolata and a handful of olives before serving.
Tips:
- Make sure your florets are cut into similar sizes to ensure they all cook evenly.
- Don’t crowd the pan. Give your florets room to roast, an overcrowded pan will result in your cauliflower steaming instead.
- Don’t take them out too soon. Make sure the florets are tender throughout by testing a piece with the tip of knife. They should be tender and browned around the edges.
Enjoy!
More cauliflower recipes:
Roasted Cauliflower with Olives
Seasoned with a flavorful blend of finely chopped parsley, lemon zest and garlic this roasted cauliflower with olives and herbs is an easy addition to weeknight dinners.
Ingredients
- 1 large head of cauliflower, cut into florets
- ¼ cup/ 60ml extra virgin olive oil (divided use)
- ½ teaspoon fine sea salt (divided use)
- ⅛th teaspoon freshly ground pepper
- ½ bunch fresh flat leaf parsley
- 1 small garlic clove
- The zest of ½ a lemon
- ½ cup/90g mixed olives
- Lemon wedges for serving (optional)
Instructions
- Preheat oven to 425°F.
- Cut cauliflower florets in half or in quarters depending on size.
- Toss cauliflower with 2 Tablespoons of oil and season with half the salt and all the pepper. Arrange in single layer on a parchment-lined baking sheet.
- Roast for 20 minutes.
- Meanwhile finely chop parsley, garlic and lemon zest together. Place in a small bowl, add remaining
salt and oil and set aside. - After 20 minutes, remove sheet pan from oven, add olives and toss to combine. Return to oven for another 10-15 minutes or until cauliflower is tender and lightly browned in spots.
- Remove pan from oven and spoon parsley mixture over the warm roasted cauliflower and olives, tossing gently to combine.
- Serve warm with lemon wedges on the side if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 137Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 309mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alison @ Ingredientsinc.net says
so fabulous. I'm putting this on my Thanksgiving list!
Kiran @ KiranTarun.com says
You are so right - roasting does wonders on cauliflowers. It brings out its natural sugars. I love that you paired it beautifully with your previous olives and herbs recipe. So drool-worthy 🙂
Sukaina says
You know me well enough to know that I'm the one that likes to eat it under mounds of cheese sauce. But recently, my sister prepared a stir fried cauliflower curry (very dry) which I quite enjoyed.
Sylvie says
Nothing wrong with cheese sauce, I love it like that too!
TidyMom says
your pictures make me crave cauliflower and olives even at 9 am!! sounds amazing girl!
Fresh and Foodie says
I ADORE this recipe. Cauliflower is one of my favorite veggies and roasting is my favorite way to prepare it. Loving the addition of olives and herbs. Definitely trying this one. Love it.
Amanda says
Gorgeous pictures Sylvie, and you have given me a new found desire to try cauliflower! 🙂
Laura says
I make roasted cauliflower once a week but I am the only one eating it. The addition of olives is a great idea!
shelly (cookies and cups) says
I just roasted cauliflower for the first time last week and LOVED it...it's the only way I am making it from here on out!
kita says
We have been on a cauliflower kick in this house. I roasted it once this summer and there was no going back. It was simply amazing - like our new crack snack around here.
Heather (Heather's Dish) says
i love roasted cauliflower but have never thought to add olives to the mix. olives are kind of the most delicious thing ever!