Roasted Cauliflower with Green Olives
This dish tastes best at room temperature, making it ideal for entertaining. To save preparation time, look for large green olives that have already been pitted. They can be found prepacked in glass jars or purchased by weight from most supermarket olive bars.
Ingredients
- 1 large head cauliflower, about 2 lb.
- 1 cup pitted large green olives, quartered
- 1/4 cup olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. chopped fresh flat-leaf parsley
- 1/3 cup store-bought seasoned croutons, ground
to crumbs in a food processor
Directions
Preheat an oven to 400°F. Lightly oil a 12-by-17-inch nonstick rimmed baking sheet.
Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.
In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)
To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
Cut the cauliflower head in half, slicing through the core. Using a sharp paring knife, remove the core from each half and discard. Cut the cauliflower into small florets, each about 1/2 inch in diameter.
In a bowl, combine the cauliflower, olives, olive oil, salt and pepper and toss until the cauliflower and olives are evenly coated. Transfer to the prepared baking sheet and spread in a single layer. Roast the cauliflower and olives for 10 minutes. Stir to toss and continue to roast until the florets are lightly golden, 10 to 12 minutes more. Remove from the oven. Sprinkle with the parsley and bread crumbs and toss to combine. Let cool to room temperature. (The cauliflower and olives can be roasted up to 1 day in advance, covered and refrigerated; bring to room temperature before serving.)
To serve, mound the cauliflower and olives in the center of a platter or shallow serving bowl. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).