This dish calls for just five commonly used ingredients, making it a last-minute cinch. Roasting the cauliflower in either slices or mini-florets tenderizes it, and the olive vinaigrette adds tanginess to the already nutty base, pumping up the dish with the perfect sharp flavor note. Serve this alongside any cut of lamb or beef.

　　

Ingredients

Makes 4 servings

　　1 (2 1/2- to 3-pound) head cauliflower

　　1/4 cup extra-virgin olive oil

　　3/4 teaspoon salt

　　1 teaspoon pepper

　　1 small garlic clove

　　1 to 2 tablespoons fresh lemon juice

　　1/4 cup pitted kalamata olives, finely chopped

　　

Step 1

Preheat the oven to 450°F, with the rack in the lower third.

　　

Step 2

Cut the cauliflower lengthwise into 3/4-inch-thick slices. Put in a large baking pan and toss with 2 tablespoons oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

　　

Step 3

While cauliflower roasts, mince and mash the garlic to a paste with a pinch of salt, then whisk together with the lemon juice, remaining 2 tablespoons oil, the olives, remaining 1/8 teaspoon salt, and remaining 1/2 teaspoon pepper. Serve the cauliflower drizzled with kalamata vinaigrette.

　　The Epicurious Cookbook