Ingredients:

  • 1 lb Cauliflower Florets
  • 3 TBS Extra Virgin Olive Oil
  • ¾ tsp Sea Salt

Orange Dressing

  • 1 TBS Extra Virgin Olive Oil
  • 1 Large Garlic Clove (smashed & peeled)
  • 1 TSP Finely Grated Orange Zest
  • 1 TBS Finely chopped kalamata olive (pitted, about 3)
  • 2 TBS Fresh Orange Juice
  • 1 TSP Red Wine Vinegar
  • ⅛ TSP Sea Salt
  • Fresh Ground Pepper
  • 2 TBS Parsley, chopped

 

Directions:

Preheat oven to 475°.  Line a 18 x 13 x 1 cookie sheet with parchment paper.  In a large mixing bowl, toss the cauliflower thoroughly with olive oil and salt.  Spread the florets out on the pan in one layer, flat side down.  Scoop out any remaining salt and oil from the bowl and drizzle over the cauliflower.  Roast until the bottoms are browned and the tops and edges start to brown, 20-22 minutes.  Remove from oven and let cool.

Orange Dressing:  In a small saucepan, heat the olive oil and the garlic over medium-low heat.  Simmer until the garlic is very fragrant but not too brown, around 4-5 minutes.  Remove the garlic and add the orange zest and olives.  Stir well and remove the pan from heat.  Add the orange juice, vinegar, salt and a little pepper and the parsley. Stir.

Transfer the cauliflower to a medium mixing bowl.  Pour the dressing over the cauliflower, and mix gently but thoroughly. Transfer to serving dish.  Can be served warm or room temperature.

Serves 3