Sunday, February 28, 2010

Recipe for Roasted Cauliflower Slices with Kalamata Olive and Garlic Vinaigrette

Roasted Cauliflower Slices with Kalamata Olive and Garlic VinaigretteEver since we came back from our trip to San Francisco, my friend Mary has been waiting patiently for this recipe, after I raved about it to her when we were there. In fact, I think Mary has already made the Roasted Cauliflower Slices with Kalamata Olive and Garlic Vinaigrette once, just going by my description of how I made it. So especially for Mary, here's the actual recipe.

I don't honestly remember how I stumbled across this dish, but I know the original recipe came from Melisssa Roberts in one of the last issues of Gourmet Magazine. When I started looking to see if I'd saved the source, I found a few versions from other blogs, so look for those after the recipe.

Cut a head of cauliflower into slices about 3/4 inches thick. I cut through the core of the cauliflower to keep the pieces intact, and then cut some of the core away afterwards.

After you cut the cure pieces away, lay the cauliflower slices in a single layer on a roasting pan. It's important that the pan isn't crowded.

Drizzle both sides of the cauliflower with olive oil and season liberally with salt and fresh ground black pepper. I used a fair amount of pepper, and a moderate amount of salt, since the olives are salty.

Roast cauliflower in a 450F oven, cooking without turning for at least the first 15 minutes.

While the cauliflower roasts, mash 1/2 tsp. minced garlic with some salt. I used a mortar and pestle, but you can do this in a bowl with a fork.

Dice up 1/4 cup Kalamata olives into fairly small pieces.

Rinse the garlic and salt into a bowl with 2 T lemon juice, then stir in 2 T olive oil, whisking until the vinaigrette is emulsified.

Then mix in the chopped olives and let dressing sit so the flavors blend while the cauliflower finishes roasting.

Aftter about 15 minutes, turn the cauliflower slices over carefully and roast 10-15 minutes more on the second side, until cauliflower is crisp and nicely browned, and done to your liking. Spoon the Kalamata Olive and Garlic Vinaigrette over the cauliflower pieces and serve hot.

Roasted Cauliflower Slices with Kalamata Olive and Garlic Vinaigrette
(Makes about 4 servings, recipe adapted slightly from a recipe by Melissa Roberts for Gourmet Magazine.)

1 medium head cauliflower
2 T olive oil
salt and fresh ground black pepper to taste

Vinaigrette Ingredients:
1/2 tsp. minced garlic
pinch sea salt
2 T fresh-squeezed lemon juice
2 T extra-virgin olive oil
1/4 cup finely chopped kalamata olives

Preheat oven to 450F/200C.

Remove leaves from cauliflower, then use a large knife to cut the cauliflower into slices an even 3/4 inch thick, slicing through the core. Cut core section away from the slices and arrange cauliflower slices in a single layer on a baking sheet. Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt, since the olives are salty.)

Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning.

While cauliflower roasts, mash garlic and sea salt in a mortar and pestle (or use a fork and a bowl), then rinse the garlic and salt mixture into a bowl with the lemon juice. Stir in the olive oil, whisking until the dressing is emulsified. Stir in olives and let the vinaigrette ingredients blend while cauliflower continues cooking.

After about 15 minutes, carefully turn cauliflower pieces with a large turner. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking. Serve hot, with Kalamata Olive and Garlic Vinaigrette drizzled over cauliflower.

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South Beach Suggestions:
This is a great side dish or vegetarian main dish for any phase of the South Beach Diet or any other type of low-glycemic eating plan. For phase one, this would taste great with something like Marinated Flank Steak, Herb Encrusted Grilled Salmon, or Easy Chicken Cordon Bleu. For phase two or three, you could add Georgette's Really Lemony Greek Pilafi.

Who Else Made This Roasted Cauliflower:
Roasted Cauliflower with Kalamata Vinaigrette from Dlyn
Roasted Cauliflower with Kalamata Vinaigrette from A Hungry Bear

More Roasted Cauliflower Recipes for Cauliflower Fans:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Cauliflower with Lemon, Curry, and Cumin from Kalyn's Kitchen
Roasted Cauliflower Recipe Round-up from The Kitchn
Roasted Cauliflower from Use Real Butter
Oven Roasted Cauliflower from Gina's WW Recipes
Roasted Cauliflower with Cumin, Coriander, and Chile from No Special Effects
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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  1. Some day I will learn to love cauliflower, I really will -- so I'm bookmarking this recipe in anticipation. Love the kalamata vinaigrette; I'm going to try that on some roasted vegetables.

  2. Oh my god, that looks so good! I need to make that very soon -- I even have everything (okay, except the cauliflower) ;-)

  3. Oh Boy does that look good.I love olives -black, green, Greek you name it. I would never think of combining cauliflower with olives but it looks fabulous and definelty am going to try this recipe.

  4. You couldn't have put a more perfect topping on the cauliflower. I would happily eat olives all day, particularly kalamata ones. This would be a great topping for braised leeks, too.

  5. i love roasted cauliflowers any which way I can get. Such a unique addition of garlic and kalamata olives, looks very delicious.

  6. I confess that I've tried cutting cauliflower like this with the intent to grill and they ended up all falling apart! Nice job, yours look much better :)

  7. Cauliflower is one of those vegetables that is so hard to get right. This recipe looks delicious and super savoury.

  8. This dish is definitely worth waiting for! I love cauliflower, especially roasted. Sounds delicious.

  9. Love the new ♥ header and the garlic vinaigrette!! Ciao from a huge fan

    Eleonora xx

  10. I'm so glad people are liking this, because this recipe is amazing. I think I need to make it again soon.

    Eleanora, thanks so much. My wonderful brother Rand is the one who designs the headers. He's such a blessing to me, love him!!

  11. I think this dressing would be really good on zucchini and possibly eggplant. I'm not a big eggplant lover, which is why I would try it.

  12. ValerieAnne, I love the idea of eating this vinaigrette on eggplant of zucchini. Great idea!

  13. This sounds really delicious, I love roasted veggies and glad to have another way to prepare cauliflower.
    One little question: "then *rinse* the garlic and salt mixture into a bowl with the lemon juice."
    Rinse? Maybe whisk?
    Also, want you to know that I've been South Beachin' for about 6 weeks now and your website has been beyond amazing. It's all the kinds of food I like anyway, and the recipes are fantastic!

  14. I did mean to say "rinse." I mashed the garlic and salt together, then added the lemon juice and used the lemon juice to rinse the garlic out of the mortar and pestle. But if you mashed the garlic in a bowl that was big enough to make the dressing, you could skip that step.

  15. That looks amazing. And I love that you use more of the cauliflower (it looks like) with it. I adore kalamatas.

  16. This is so unique and looks absolutely fantastic! I love kalamata olives and I bet it goes great with cauliflower!

  17. Hi Kalyn,
    I just wanted to tell you how much I love your recipes! Youre site is such great inspiration. Keep up the good work.

  18. A lot of cauliflower recipes can be bland - what a great idea to roast and dress with kalamata vinaigrette - such good flavors.

  19. Long time reader, first time poster. Just had to say this was FANTASTIC! I made this the other night and couldn't stop eating it. I even loved it without the dressing. I will be making this again and again. Thanks so much for the receipe.

  20. Nancy, so glad you liked it, thanks for letting me know!

  21. What a great way to serve cauliflower! I dare anyone to complain that they don't like it.

  22. Wow, this looks great! You have such a way with veggies! I know I've said this before, and I know you did not seemed thrilled....but I sure wish you'de write a veggie cookbook. Our household is grainfree and I would love a book of your veggie recipes!!!

  23. Mrs. Ed, you are too sweet. Definitely, a veggie cookbook would be more interesting to me than just a cookbook in general. I will think about it; I'm certainly open to the idea if I had an offer!

  24. Ooh, well done. I tried getting those cf steaks before but failed miserably. Then later I was aiming for a fine chop but stumbled across the (im)proper cut by accident. I think there is a particularly tight arrangement of some cfs that allow them to maintain their integrity when sliced this way.
    Thanks for the link-love, by the way!

  25. Wow, those look really good.

  26. What a tasty way to enjoy some cauliflower!

  27. What a vegetable this is. I love how versatile cauliflower is. I so tempted to try your recipe later this week (I have 3 heads of cauliflower waiting for me at home.) I will come back to your site and report on how your recipe turned out for sure! Would you like to take a look at my most recent cauliflower creation?

  28. Made this recipe early in the week and it was delish! Wish I had made more - i finished it in 1 sitting!

  29. We.LOVE.this. It's great even without the vinaigrette.

  30. So glad people are enjoying this, and I bet the roasted cauliflower is good on it's own too. Thanks for that idea!

  31. I ate this as the main dish alongside some sauteed spinach. Just delicious! I have seen recipes for making cauliflower "steaks" on the grill, but it was cold outside so this was perfect! The Kalamata olive drizzle was yummy :)

  32. Michelle, so glad you enjoyed it!


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