Roasted Cauliflower with Tomato and Green Olives

This recipe has been featured in a post on The Recipe Girl blog: Best of 2007- Side Dishes.


1 head cauliflower, stem trimmed, cut into 2-inch florets
¼ cup olive oil
kosher salt
freshly ground black pepper
2 cups quartered and thinly sliced onion
1 tsp chopped garlic
1 tsp coarsely chopped fresh oregano
½ cup pitted and sliced green olives
1 cup seeded and diced tomatoes
1 Tbs chopped fresh parsley

1. Preheat oven to 450°F.

2. Toss cauliflower in a bowl with 2 Tbsp. of olive oil, ½ tsp. salt, and 1/8 tsp. black pepper. Spread out in a single layer on a cookie sheet and roast until the cauliflower is just tender and lightly browned, about 20 minutes.

3. Meanwhile, heat remaining 2 Tbsp. oil in large skillet over medium-high heat. Add the onion and cook until it is lightly browned but still has crunch, about 4 minutes. Stir in the garlic, oregano, olives, ¾ tsp. of salt and ¼ tsp. black pepper; cook a few seconds until the garlic is fragrant but not brown. Stir in the tomato and parsley, cook for 30 seconds, and remove from the heat.

4. When the cauliflower has finished roasting, return the tomato-onion mixture to high heat, toss in cauliflower, and sauté quickly to combine and heat through. Serve hot or at room temperature.

Servings: 4

Recipe Source: Adapted from Second Helpings from Union Square Cafe

“My husband is not a huge cauliflower fan. I am- so I’m always trying to find recipes that he’ll eat! He absolutely LOVED this recipe. I think it was the roasting of the cauliflower. It brought out a different flavor. The addition of the green olives was good too. I used the canned green olives rather than bottled. I’ll definitely be making this one again.”
-San Diego, CA

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