Redunculiously Good Cauliflower?
from Chef Steffani
Yep!!! I made this recipe a few weeks ago and someone called this dish ‘redunculiously good’. I loved that statement. You can’t get much better than that.
Cauliflower can be a bit B-O-R-I-N-G. But when roasted properly the flavor is enhanced and it’s brought to an entirely new level. Try this recipe and you will be a believer.
Oven-Roasted Cauliflower with Garlic & Olive Tapenade
Serves 4-6 as a side dish
1 large head of cauliflower, cut into 1” slices
1/3 cup extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup your favorite olives, pitted, small dice
2 tablespoons extra-virgin olive oil
Chopped Italian parsley, garnish
· Preheat the oven to 450 degrees F.
· Drizzle half the oil on sheet pan. Place cauliflower on sheet pan and drizzle the remaining olive oil over the cauliflower. Season with salt and pepper. Place the pan in the oven and cook for 20 minutes or until caramelized on one side, flip cauliflower over. Cook for another 20 minutes, or until browned on bottom.
· While cauliflower is roasting, make the Garlic and Olive Tapenade by mixing garlic, lemon juice, lemon zest, chopped olives and olive oil in a small bowl.
· Remove cauliflower to serving dish, sprinkle with olive tapanade. Garnish with chopped parsley and serve immediately.
CHEF’S NOTES: *Caramelizing the cauliflower deepens the flavor. Be sure you brown both sides to get the most out of this dish.