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.
Cookin' Canuck says
I completely agree with you - roasting is absolutely the way to go. It produces such a lovely, nutty flavor. Great idea to fill this dish with herbs and briny olives.
Carolyn says
I adore cauliflower, especially roasted. I love olives too, but I am the only one in my family who does so they would be all for me!
Kitchen Belleicious says
I just love roasted veggies- especially cauliflower and brussel sprouts. the pairing of the cauliflower with the olives is genius and simply beautiful. i might have to add this side dish to our thanksgiving menu
Kelly says
I have a deep affection for olives 🙂 and am really enjoying your use and creativity with herbs. I would not need olives to entice me to eat cauliflower - happen to love it - but understand how it amplifies the excitement factor. Beautiful Sylvie.
Deeba Rajpal (@vindee) says
The humble cauliflower being celebrated so beautifully Sylvie...love it! Winter is just about setting into North India, and we will see an abundance of local farm grown cauliflower. Now to find some olives that look as good as yours ... mouth watering delish post! Must roast some...soon!
bridget {bake at 350} says
I'm totally going to try this. I'd kinda given up on ol' cauliflower. Thanks for reintroducing us! 🙂
chinmayie @ love food eat says
Your food always looks so mouthwatering! Love the addition of olives in this 🙂
tania@mykitchenstories says
These pictures look beautiful. I love cauliflower, very nice
Jennifer (Delicieux) says
I love roasted cauliflower too. I actually prefer it to being slathered in cheese because you can actually taste the cauliflower.
SweetSugarBelle says
What a gorgeous dish! I actually love roasted cauliflower and broccoli. It's not a way I would have usually prepared it, but once while sharing Easter dinner with an Italian family in Boston, they served roasted cauliflower AND broccoli with a touch of lemon, butter, and Parmesan cheese. It was so new and unexpected, I was just amazed at how something I'd eaten often could be an entirely different dish when prepared in another way! I love this idea ad that you shared something that many of us would never think of otherwise