Mediterranean Roasted Cauliflower with Olives
Description
This Mediterranean dish of roasted cauliflower with olives and balsamic vinegar can be served warm or at room temperature as a side dish.
Ingredients
•
2 tablespoons extra-virgin olive oil
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1 teaspoon fresh minced garlic
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1/2 teaspoon dried Italian herb seasoning
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salt and ground black pepper to taste
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2 cups cauliflower, cut into 1-inch florets
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1 cup red onions, cut into 1-inch cubes
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1 large red bell pepper, seeded and cut into 1-inch squares
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2 ounces sliced black olives
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1 tablespoon balsamic vinegar, or to taste
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2
Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3
Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4
Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5
Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.