Recipe courtesy Jennifer Yu of the blog use real butterServes 4-6Ingredients
1 head cauliflower, leaves trimmed, cut into ½-inch-thick slabs
3 tablespoons olive oil
Coarse salt, to taste
Fresh-ground black pepper, to taste
2 oranges, zested and supremed
¼ cup Kalamata olives
1 teaspoon white wine vinegar
Extra juice squeezed from the orange cores
2 tablespoons fresh flat-leaf parsley, chopped
Directions
Preheat oven to 450˚ F. Arrange cauliflower slabs on a baking sheet. Brush 2 tablespoons olive oil on the cauliflower and season with salt and pepper to taste. Roast 15 minutes, then flip the slabs and roast another 10 minutes, or until the cauliflower turns golden. Remove from oven and arrange on a serving platter. Distribute the orange segments and olives over the cauliflower. Whisk together the vinegar, zest, extra juice from the orange cores and 1 tablespoon olive oil. Drizzle the dressing over the cauliflower salad. Top with parsley to serve.
