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.
Lemons and Anchovies says
I didn't fall in love with cauliflower until I learned to roast it. Before that, I happily ignored it. I have yet to try it with olives but I can almost taste how wonderful they are together. Your images are stunning, as usual. 🙂
Priscilla - She's Cookin' says
Love cauliflower and roasting it lends a deeper flavor and beautiful browned edges 🙂 Delicious with the olives, rosemary and walnuts you've added.
SpicieFoodie says
Cauliflower has always been a secondary vegetable choice for me. It's not that I don't like it but rather that I've never been adventurous enough with it. Your recipe is something I must try and very soon. My mouth started watering and when it comes to cauliflower it seldom happens. Thanks for sharing and gorgeous photos.
anh says
I love cauliflower, but my in-laws are not so into it. They quite like dry curried cauliflowers though!
Will have to try this recipe. I can see me pairing it with quinoa or the like for lunch 🙂
Barbara says
The olives look perfect with the cauliflower....I would never have paired them. It's a beautiful dish!
Living The Sweet Life says
Roasted cauliflower, is my absolute favourite way to eat them!! The added little crunch to the tips of the stems make them delectable.
The addition of the olives, is a simple touch that I'm sure would elevate this dish 🙂
Jamie | My Baking Addiction says
We love roasted cauliflower and olive, so this is right up our alley!
And as always - beautiful photos!
Kristen says
What a great combination flavors. And of course, gorgeous photos 🙂
Wendy Read - Sunchowder says
I really enjoy califlower, this recipe looks devine. I roast mine with curry and Comte Cheese for a quick side--but this looks really wonderful. Beautiful photos!
Rhonda says
This is the second day in a row that I've seen roasted cauliflower with olives. I absolutely have to try it now!
Sylvie says
Ha! It think it's a sign 😉