 There is something magical about roasting vegetables. It’s an easy way to get great flavor and create a dish that can be a whole meal. You can serve this with couscous or brown rice. I use minimal dairy in my recipes, but this is good with the completely optional sprinkle of shredded Parmesan cheese.
Enjoy! Ingredients: -1 large head cauliflower, trim core and cut into bite-sized florets -1/2 c extra-virgin olive oil -1/2 tsp salt -1 large clove garlic, minced or finely grated -1/3 c olives, pitted and chopped (Trader Joe’s has pitted kalamata olives) -1 ½ TBS fresh lemon juice -1/8 tsp red-pepper flakes -3/4 tsp caraway seeds -1/4 c chopped fresh parsley or mint; or both Steps: 1) Roast cauliflower -Preheat the oven to 350 degrees -Chop the cauliflower and place on a baking sheet -Toss with ¼ c olive oil and ½ tsp salt -Roast for 30 minutes 2) Prepare dressing -Mix pitted olives, garlic, lemon juice and red-pepper flakes together -Whisk in ¼ c olive oil 3) Mix dressing with cauliflower -Remove cauliflower from oven and toss in dressing -Sprinkle with caraway seeds 4) Continue roasting for 20-30 minutes -Cauliflower should be soft and browned on the outside 5) Serve -Sprinkle with parsley &/or mint -Serve over brown rice or couscous
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