Roasted Cauliflower with Olives and Lemon
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
186 kcal
-
Course
Side Dish
Roasted Cauliflower with Olives and Lemon
Report
Roast Cauliflower with Olives is deeply flavorful, healthy, easy to make, and can be adaptable to your own tastes. The roasting just enhances the natural flavors. Wonderful side dish any time of the year!
Share:
Ingredients
- 1 head cauliflower cored and cut into 2-inch florets
- ¼ cup extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice from 1 lemon
- Zest from 1 lemon
- ½ cup green olives pitted
- ½ cup kalamata olives pitted
- 2 tablespoon capers drained
- 2 tablespoon pine nuts toasted
- 2 tablespoon parsley fresh, chopped, for garnish
- 3 tablespoon Parmesan Cheese freshly grated, for garnish, optional
Instructions
- Preheat oven to 400F.
- Place the cut cauliflower in a large bowl.
- In a small bowl, whisk together the oil, salt, pepper, paprika, and lemon juice. In a separate large bowl, combine the cauliflower, olive oil, and lemon zest. Pour the mixture over the cauliflower and use two large spoons to mix and fully coat.
- Spread the cauliflower onto a baking sheet lined with parchment paper (or foil).
- Roast for 15 minutes, stirring halfway through with a wooden spoon.
- Remove from the oven and stir in the olives, capers, and half of the toasted pine nuts. Return to the oven for another 10 minutes.
- Remove from oven and carefully transfer to a serving platter. Garnish with remaining pine nuts, parsley, and grated Parmesan (if using). Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- All of the prep work can be done for the dish up to a day in advance. Mix together the EVOO, seasonings, and lemon zest, and then keep covered in the fridge. Do the same for the cut cauliflower. Once ready to be baked, the recipe is extremely simple and quick.
- You can also add in cut broccoli, carrot spears or slices, and/or bell pepper strips. During the holidays, we often add cooked pancetta (cut into small cubes) and fresh sage.
- Leftovers will keep in the fridge for several days (though it's never as it is fresh out of the oven). We don't recommend freezing.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
3mg
(1%)
Sodium
1177mg
(49%)
Potassium
503mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
584IU
(12%)
Vitamin C
72mg
(80%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 1177mg | 49% |
| Potassium | 503mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 72mg | 80% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
