Roasted Cauliflower with Garlic Chili & Olives

Roasted Cauliflower with Garlic Chili & Olives

Feel free to add any spices or sauces you’d like to this dish. Try tossing the cauliflower in harissa or salsa verde before roasting it, or stirring some za’atar into the garlic chili & olives mix. We like to spread some yogurt or tahini sauce on the plate, but this dish is also delicious without or served on a bed of greens. 

Serves 2-3 

For the Cauliflower

½ head of cauliflower, cut into ¾” slices or broken into large florets 
1-2 tablespoons olive oil 
Salt 

Preheat oven to 425ºF and line a baking sheet with parchment paper. Toss cauliflower with enough olive oil to lightly coat and a big pinch of salt. Spread onto prepared baking sheet and roast for 20-30 minutes, turning halfway through to ensure even browning. 

For the Garlic Chili & Olives 

4 cloves garlic, sliced thin
3 tablespoons olive oil 
¼ - ½ teaspoon aleppo pepper 
2 tablespoons olives (picholine or castelvetrano are our favorites), pitted and halved 

In a medium skillet or sauce pot, heat olive oil over medium heat. Test oil’s readiness by dropping one slice of garlic in - when it begins to sizzle and move around, the oil is ready. Add remaining garlic, reduce heat to medium-low, and cook, stirring occasionally, until garlic turns golden brown. Turn off the heat, and immediately add the aleppo pepper. Let sit for a minute or two, then stir in your olives. Set aside until ready to serve. 

To Serve

¼ cup yogurt (see note)
Roasted Cauliflower 
Garlic Chili & Olives 
Flaky salt 
Herbs (parsley, cilantro, etc)
¼ cup toasted almonds, roughly chopped 
½ lemon, for seasoning 

Spread yogurt on the bottom of a serving plate and arrange cauliflower on top. Drizzle Garlic Chili & Olives mix on top, squeeze some lemon over everything, and garnish with herbs, toasted almonds,  and a big pinch of flaky salt. Serve warm. 


Note: For a non-dairy version, try substituting a non-dairy yogurt or a tahini-based sauce here. A simple lemon tahini sauce can be made by whisking together 2 tablespoons tahini + 1 tablespoon lemon juice + ¼ teaspoon salt + 2 tablespoons water. Add additional water as needed to reach desired consistency, and season to taste with salt. 




Leave a comment

Please note, comments must be approved before they are published