Roasted Cauliflower is one of the most delicious ways to serve cauliflower. This recipe adds in onion, garlic, green olives and tomato.
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If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Cauliflower with fresh Tomato and Green Olives
This is a delicious side dish recipe with a lot of flavor!
Ingredients
- 1 head cauliflower, stem trimmed, cut into 2 inch florets
- ¼ cup olive oil, divided
- Kosher salt
- freshly ground black pepper
- 2 cups quartered and thinly sliced onion
- 1 teaspoon chopped garlic
- 1 teaspoon coarsely chopped fresh oregano
- ½ cup pitted and sliced green olives
- 1 cup seeded and diced tomatoes
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 450°F.
- Toss cauliflower in a bowl with 2 tablespoons of olive oil, ½ teaspoon salt, and ⅛ teaspoon 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.
- Meanwhile, heat remaining 2 tablespoons 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 teaspoon of salt and ¼ teaspoon 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.
- 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.
Nutrition
Serving: 1serving, Calories: 239kcal, Carbohydrates: 21g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 896mg, Potassium: 735mg, Fiber: 6g, Sugar: 9g, Vitamin A: 538IU, Vitamin C: 86mg, Calcium: 84mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
