I couldn't resist grabbing a couple of these little gems the other day. There's something so beautiful to me about how small they are and how perfectly the leaves curl up and around. I know cauliflower can be polarizing, but I love it. If you're on the fence - you have to try this recipe. Simple and totally delicious.
Roasted Cauliflower with Kalamata Vinaigrette
adapted from Gourmet Magazine – September 2009. Serves 4 (side dish)
1 head cauliflower (or a couple of small ones)
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1/2 cup pitted Kalamata olives, finely chopped
1 to 2 tablespoons fresh lemon juice (to taste)
salt and freshly ground black pepper
Preheat over to 450˚F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Toss or brush generously with 2 tablespoons olive oil. Season with salt and freshly ground pepper. Lay pieces flat on 4-sided sheet pan. Roast, turning once or twice, until golden and just tender, about 25 minutes.
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, and 1/2 tsp pepper.
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