Roasted Cauliflower with Kalamata Vinaigrette

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ⅔ tsp or 4g

• Cauliflower

  Raw

  1 head large or 840g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. PREPARATION: Finely chop olives.
2. Preheat oven to 450F with rack in lower third.
3. Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
4. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

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