Bring on the Brassicas! The members of this genus – collectively known as cruciferous vegetables – include cabbage, cauliflower, broccoli and brussel sprouts, among others and are a shining beacon during the winter months. These crops grow well into fall and keep well in cold storage, meaning they can probably still be found at your farmer’s market.
Here, cauliflower is roasted alongside olives to create an earthy, salty dish. I paired this with my herb roasted turkey breast, but it would go well with most poultry or fish dishes.
1 generous head of cauliflower (about 2 pounds)
3 tablespoons olive oil
3 garlic cloves, slivered
20 oil-cured green or black olives, pitted and halved
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup of Parmesan
1. Pre-heat the oven to 500 degrees.
2. Remove the stem from the cauliflower and cut the head into small florets.
3. Oil a 2-quart baking dish, then heat 1 tablespoon of the olive oil over medium heat in a large heavy skillet. Add the garlic then saute until tender and golden – about 2 minutes. Add a pinch of salt then remove from the heat and stir in olives.
3. Spread the florets in the baking dish and toss with garlic and olives. Rub with remaining olive oil and red pepper flakes, then season with teaspoon each of salt and pepper.
4. Roast until golden brown – about 15 minutes. Remove from oven and sprinkle with cheese. Serve while hot.
made this tonight with some wild salmon and quinoa. SO delicious! the combo seemed odd at first but the salt of the olives was a good compliment to the cauliflower. i would reduce the olives, obviously, if you don’t like a good bit of salt (unlike me)!