This dish can be made with raw or roasted cauliflower or steamed broccoli. I just discovered raw cauliflower recently and I love it. You can also add sliced mushrooms, red and yellow diced pepper or halved cherry tomatoes. In other words, be as creative as you want with this recipe and add whatever works for you.
Roasted Cauliflower with Olives and Capers
1 head cauliflower, separated into small florets
5 Tb. olive oil, divided
1/3 cup kalamata olives, pitted, halved
4 Tb. small capers, rinsed
5 Tb. toasted almonds, chopped (optional)
1/3 cup chopped Italian parsley
2 Tb. fresh lemon juice
Salt and pepper, to taste
- Heat the oven to 400.
- In a large bowl mix the cauliflower with the 2 Tb. of the olive oil, salt and pepper. Transfer to a baking sheet and roast for about 35 minutes until crisp and browned. Transfer to a medium serving bowl and set aside.
- Add the remaining ingredients and mix well. Season to taste with salt and pepper and serve at room temperature.