Active Time

　　20 min

　　Total Time

　　35 min

　　Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note.

　　

Ingredients

Makes 4 (side dish) servings

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

　　1/4 cup extra-virgin olive oil, divided

　　1 small garlic clove

　　1 to 2 tablespoons fresh lemon juice (to taste)

　　1/4 cup pitted Kalamata olives, finely chopped

　　

Step 1

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

　　

Step 2

Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon 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 garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.