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.
Linda says
I do love roasted cauliflower and adding those olives puts it over the top!
Lea (gourmetmommy) says
Awesome post. I'm in the LOVE IT camp with cauliflower. Especially roasted. Just posted this recipe for roasted cauliflower rigatoni with capers, so similar to yours but with pasta: http://gourmetmommy.com/recipes/rigatoni-with-roasted-cauliflower-and-capers/ can't wait to try it with olives!
Christy says
What a beautiful dish! I loved the photos, they look so tempting in the photos 🙂
Lindsey@Lindselicious says
Oh I love roasted cauliflower, I love the idea of having it with olives and herbs. Your photos are amazing too.
Kulsum@Journeykitchen says
I'm a converter! I used to hate it and have started loving it some years ago. And I totally love it roasted but never paired it with olives. Need to try that!!
kathryn elliott says
I do like the way you've roasted your cauliflower in big, thick slices, rather than just florets. Very pretty.
There is something wonderful about roasted cauli, especially with olives.
I think with most vegetables that people profess to dislike, it's just about finding a different way of cooking it. I used to loathe Brussels sprouts, until I tried roasting them and putting into curries. It was only then I realised I actually loved Brussels, it was just over-boiled ones I hated.
Jeanette says
My kids actually love roasted cauliflower, although I haven't tried it with olives, capers and nuts before - lovely addition, and gorgeous photos!
Georgie says
Your photographs make me want to wrap myself up with your recipes. Delicious!
angela@spinachtiger says
I love your food. And, you must love olives as much as me.
I think we love the same kind of cooking and flavors because this speaks to me.
mycookinghut says
Beautiful!! I love cauliflower!!