Low-Cal Roasted Cauliflower With Olive Oil Vinaigrette

Total Time
1 hour
6 servings

Boost your brainpower with this delicious roasted cruciferous veggie containing the nutrient choline, which has been linked to improved decision-making, reasoning, and memory. Stay healthy and smart!

Bon Appetite!



3 pounds cauliflower, preferably baby, cut into 3/4-inch slices

4 tablespoons olive oil, divided

Pinch of salt

1/2 teaspoon freshly ground black pepper, divided

garlic clove

1/3 cup brine-cured pitted olives, finely chopped

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice



  1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large baking pans with foil.
  2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and tender.
  3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.


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