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November 8, 2011

Roasted Cauliflower with Olives and Herbs

Home » Recipes » Courses/Meal » Sides » Roasted Cauliflower with Olives and Herbs

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Roasted cauliflower might just become your new go-to method for making cauliflower.

Roasted Cauliflower with Olives and Herbs on Plate with Serving Spoon

Now I love cauliflower, but I understand that it seldom receives a warm reception and that it will regrettably never be the sweetheart of the vegetable world. Although I will eagerly eat it raw, steamed or puréed, it’s just not something that a lot of people get excited about.

So how do you transform this often overlooked, if not loathed, vegetable 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. Roasted Cauliflower with Olives and Herbs on Platter

Why roast cauliflower?

While roasting may not be the first preparation method that comes to mind when cooking cauliflower, it is so simple and the results so reassuringly sweet and tender, that it might just become your new go-to method.

Roasting cauliflower brings out its inherent sweetness and unearths a subtle nuttiness.  I like to slice my cauliflower straight down from the top into thick slabs.  I then toss the resulting slices, like branches of coral, with olive oil and sprinkle with a pinch of salt and pepper before sliding them into a hot oven.  Browning occurs where the flat surface of the slices comes into contact with the heat of the sheet pan, coaxing out all those delightful sweet nutty flavors.

Here’s where those marinated olives with thyme and rosemary I was talking about the other day come into the picture.

marinated olives in pan

While still hot, the roasted cauliflower is gently tossed with the olive mixture and the two are left to meld under the heat of the oven for just a while longer, roasting until the cauliflower is fork tender, accented by a few hints of golden brown crispiness here and there. Once out of the oven the cauliflower and olive mixture is punctuated by a briny dose of capers as I hover impatiently nearby waiting for it to cool enough to pick at a few pieces.

Top it with a shower of vibrant chopped parsley and a handful of toasted walnuts and it’s ready to devour.

Roasted Cauliflower with Olives and Herbs Close Up

Sweet, nutty, salty and creamy this is how cauliflower should taste.

Serves 4 to 6

Roasted Cauliflower with Olives and Herbs | A Warm Reception

Sylvie Shirazi

Roasted cauliflower might just become your new go-to method for making cauliflower.

20 minPrep Time

30 minCook Time

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Ingredients

  • 2 medium cauliflower heads, trimmed, halved lengthwise, cored and sliced or cut into bite-sized florets
  • 2 Tablespoons/ 30ml extra virgin olive oil
  • flaky sea salt
  • freshly ground pepper
  • 1 cup/ 200g marinated olives with garlic, thyme and rosemary (see associated recipe)
  • 2 Tablespoons salt-packed capers, rinsed, soaked, or brine-packed capers, rinsed
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • ¼ cup/ 28g chopped roasted walnuts

Instructions

  1. Preheat oven to 400°.
  2. In large bowl, toss cauliflower with oil, season with salt and pepper. Spread in single layer on large baking sheet (or two, if one looks crowded).
  3. Roast stirring occasionally for 20 minutes.
  4. Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.
  5. Transfer roasted cauliflower to a large bowl add capers and chopped parsley and toss to mix well.
  6. Season with more salt and pepper if desired and sprinkle with chopped walnuts.
  7. Serve immediately or let stand at room temperature up to 1 hour before serving.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
paleo
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
sesame free
mustard free
Courses
Side
Cooking
Roasting

Nutrition

Calories

124 cal

Fat

12 g

Carbs

3 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/roasted-cauliflower-with-olives-and-herbs-recipe/
gourmandeinthekitchen.com

How do you like to eat cauliflower?

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Sylvie

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.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Savory, Sides, Vegan Tagged With: cauliflower, olives, parsley, walnuts

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    Rate this recipe: ☆☆☆☆☆

  1. Damaris @KitchenCorners says

    December 9, 2011 at 7:34 am

    This seriously looks so good. I'm Pinning it right now.
    Reply
  2. Jeanne @ CookSister! says

    December 1, 2011 at 7:04 am

    Oh Sylvie! I am in love with this dish... Like you, I love cauliflower any which way, even raw but I also agree that roasting brings out a special nuttiness that makes it quite irresistable. Love the combination of flavours and colours - can't wait to make this!
    Reply
  3. cooking rookie says

    November 27, 2011 at 1:43 am

    I have never roasted olives, this is a really nice idea, perfect for winter when you want everything to be warm and fuzzy :-). Beautiful pics, as always!
    Reply
  4. Melissa@EyesBigger says

    November 23, 2011 at 5:02 pm

    I missed this post! I'm not sure how. But cauliflower is one of my favourite veggies and it's so lovely roasted. I'd never have thought to do it with olives and capers but I bet it's delicious - certainly the photos of it look lovely!
    Reply
  5. Pam says

    November 20, 2011 at 4:06 pm

    Cauliflower is not a favorite, but I have to say that the way this recipe reads (and the photo looks) makes me think you may have found a way to make a cauliflower dish delicious!
    Reply
  6. Magic of Spice says

    November 18, 2011 at 11:07 pm

    I actually adore cauliflower and will eat it in any form as well :) However the olives here would had such a wondrous marriage of flavors...wonderful recipe!
    Reply
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Trackbacks

  1. 12 Healthy Recipes For A Healthy Start To 2012 says:
    January 2, 2012 at 2:30 am
    [...] y Sabores - Baked Rutabaga Chips by A Thought For Food - Happy Bread by Foodiva’s Kitchen - Roasted Cauliflower with Olives and Herbs by Gourmande in the Kitchen - Ten Vegan Wrap Recipes by Healthy, Happy Life - On Love, Abs and [...]
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  2. This Month’s Healthy Bite: What are your favorite Thanksgiving side dishes? | FaveDietsBlog says:
    November 23, 2011 at 2:33 am
    [...] actually just posted one of my favorite Thanksgiving side dishes this week, roasted cauliflower with olives and herbs. It’s a little unexpected but goes great with traditional Thanksgiving fare. For a lighter [...]
    Reply
  3. Meal Plan ~ 11/21 – 11/25 says:
    November 21, 2011 at 4:39 am
    [...] Roasted Cauliflower with Olives and Herbs from Gourmande in the Kitchen [...]
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  4. 47 (mostly) Healthy Holiday Recipe Roundup | A Girl and Her Carrot says:
    November 19, 2011 at 8:48 am
    [...] Roasted Cauliflower with Olives and Herbs from: Sylvie at Gourmande in the Kitchen [...]
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