Roasted Cauliflower with Rosemary and Olives

I found this cauliflower recipe on Treehugger a while ago, and its really good. I only buy farmer’s market cauliflower. If you go to a grocery store, they’re always covered in plastic wrap. It’s actually completely unnecessary. The cauliflower at the farmer’s market is really fresh, and the lack of plastic wrap doesn’t reduce the quality at all. In fact, cauliflower with plastic wrap always seems to have bad spots on it and it isn’t usually as crisp. That said, I had two heads of cauliflower in the fridge that needed to be used up. The one on the left is a head of romanesco broccoli. It’s a type of cauliflower, but its called broccoli for some reason. It tastes the same as the white or orange cauliflower variety, but it looks really cool. Here are the ingredients I used for the recipe:

  • 4 cups cauliflower florets
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/4 cup unsalted butter
  • 1/2 cup chopped olives
  • salt to taste

Toss the cauliflower florets in an 8×8 glass baking dish with olive oil and pepper. Roast at 375 degrees for 25-30 minutes, or until cauliflower is tender.

A couple minutes before the cauliflower is finished, melt the butter in a small saucepan. Add the olives and rosemary and heat through.

Remove cauliflower from oven.

Toss with butter mixture and serve.

Enjoy! I ate it for lunch with some wheat crackers and cheese.

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4 thoughts on “Roasted Cauliflower with Rosemary and Olives

    • I used kalamata olives, but you can use any kind. The green cauliflower just looks different. Its pretty much the same as normal cauliflower. I like the green one though because it looks really cool. Also, using two kinds gives the dish more color. I like throwing some orange cauliflower in there too.

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