ROASTED CAULIFLOWER WITH GREEN OLIVES AND LEMON
4 servings
Roasting lemon slices with the cauliflower sweetens and browns them around the edges, which mellows out the rind. You may substitute the rinsed and coarsely chopped rind of one Salt-Preserved Lemon, but do not add any salt until after tasting the roasted cauliflower.
Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper. Cut into bite-sized florets:
- 1 large head cauliflower (about 2 pounds)
Toss the cauliflower on the baking sheet with:
- 1 lemon, very thinly sliced, ends and seeds discarded
- ½ cup pitted green olives, preferably Castelvetrano, halved
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper or red pepper flakes
Spread the cauliflower in an even layer and roast, stirring halfway through cooking, until browned and tender, about 30 minutes. Transfer to a serving dish and toss with:
- Lemon juice to taste
- (¼ cup toasted pine nuts, chopped walnuts, or chopped hazelnuts)
- (2 tablespoons chopped leafy green herbs, like parsley or cilantro)