For this tapenade, I prefer a mild green olive like Castelvetrano. It complements the cauliflower perfectly.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients
- 1 large head cauliflower, cut into wedges
- 2 Tbs. + 2 Tbs. extra-virgin olive oil
- ¼ cup minced green olives
- ¼ cup minced flatleaf parsley or cilantro
- 1 Tbs. minced capers
- 1 pinch dried oregano
- ½ tsp. lemon zest
- 1 Tbs. fresh lemon juice
Instructions
- Adjust an oven rack to the lowest position. Preheat the oven to 425°F.
- On a large rimmed baking pan, brush the flat sides of the cauliflower with 2 Tbs. oil. Roast until browned on the bottom, about 15 minutes. Turn over and roast until tender, 5–7 minutes.
- Make the tapenade: In a small bowl, whisk together the remaining ingredients. Drizzle 2 Tbs. over the cauliflower. Save the rest for another use.
Nutrition Information
Per serving (1¼ cups + ½ Tbs. tapenade):
- Calories: 90
- Total fat: 5 g
- Sat fat: 1 g
- Carbs: 11 g
- Fiber: 4 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 4 g
- Sodium: 115 mg
