Cauliflower with Olives

This might just become your new go-to method for making cauliflower. This makes a great snack or a side dish for dinner. Healthy fats from olive oil and whole olives make this dish as satisfying as it is delicious.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 2 Medium Cauliflower heads, trimmed, halved lengthwise, cored and sliced or cut into bite-sized florets
 2 tbsp Grape seed oil (or coconut oil)
 1 tbsp Extra virgin olive oil
 ½ tsp Sea salt
 1 tsp Ground black pepper
 1 cup Marinated olives (with garlic, thyme and rosemary)
 2 tbsp Capers
 2 tbsp Fresh flat-leaf parsley (chopped)
1

Preheat oven to 400°F.

2

In large bowl, toss cauliflower with grape seed oil, season with salt and pepper. Spread in single layer on large baking sheet (or two, if one looks crowded).

3

Roast stirring occasionally for 20 minutes.

4

Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.

5

Transfer roasted cauliflower to a large bowl add capers and chopped parsley and toss to mix well.

6

Season with more salt and pepper if desired and drizzle with olive oil.

7

Serve immediately or let stand at room temperature up to 1 hour before serving.

Ingredients

 2 Medium Cauliflower heads, trimmed, halved lengthwise, cored and sliced or cut into bite-sized florets
 2 tbsp Grape seed oil (or coconut oil)
 1 tbsp Extra virgin olive oil
 ½ tsp Sea salt
 1 tsp Ground black pepper
 1 cup Marinated olives (with garlic, thyme and rosemary)
 2 tbsp Capers
 2 tbsp Fresh flat-leaf parsley (chopped)

Directions

1

Preheat oven to 400°F.

2

In large bowl, toss cauliflower with grape seed oil, season with salt and pepper. Spread in single layer on large baking sheet (or two, if one looks crowded).

3

Roast stirring occasionally for 20 minutes.

4

Add the marinated olives and roast for an additional 8 to 10 minutes or until the cauliflower is lightly browned in spots and just tender.

5

Transfer roasted cauliflower to a large bowl add capers and chopped parsley and toss to mix well.

6

Season with more salt and pepper if desired and drizzle with olive oil.

7

Serve immediately or let stand at room temperature up to 1 hour before serving.

Cauliflower with Olives
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).