Roasted Romanesco Cauliflower with Olives and Lemon

Roasted Romanesco Cauliflower with Olives and Lemon

Tart lemon zest and briny olives really complement the earthy, nutty flavor of Romanesco cauliflower in this quick and easy side dish.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
163 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
Step 3
Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

Ingredients

  • 1 medium lemon, zested
  • sea salt and freshly ground black pepper to taste
  • 1 large head Romanesco cauliflower
  • 0.33333334326744 cup extra-virgin olive oil
  • 0.5 cup pitted green olives, roughly chopped

Categories

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