Roasted Cauliflower with Orange-Olive Dressing
Servings: 2 to 3
1 lb. cauliflower florets
2 Tbsp. olive oil
1 clove garlic, minced
1 tsp. red pepper flakes
1/2 tsp. grated orange zest
1 Tbsp. finely chopped kalamata olives (about 3 olives)
2 Tbsp. fresh orange juice
1 tsp. red wine vinegar
salt and pepper
2 Tbsp. parsley, chopped
Preheat oven to 475 degrees. Spread the cauliflower in a single layer on a parchment-lined baking sheet, and drizzle with 1 Tbsp. olive oil and a bit of salt. Roast until the cauliflower is just browned, about 20 to 22 minutes.
Meanwhile, heat the rest of the olive oil and and the garlic in a small saucepan over medium-low heat. Simmer until the garlic is fragrant, but not browned - 4 to 5 minutes. Add the red pepper flakes, orange zest, and olives. Stir well and remove the pan from the heat. Add the orange juice, vinegar, salt, and some pepper, then the parsley. Mix to combine.
Serve the dressing over the cauliflower.
Notes: Good, but the cauliflower got a little soggy with the dressing. Needs tweaking.