You're Going to Love This One

Three months without a posting. I know there are no longer any readers but I may gain a few back with this new recipe I found in Gourmet magazine. I served this guinea pig style (untested) over the holidays and it received rave reviews. Everyone was so crazy about it, I served it again three days later. Here it is:

Roasted Cauliflower with Kalamata Vinaigrette

1 (2-1/2 to 3 pound) head cauliflower
1/4 cup Extra Virgin Olive Oil, divided use
1 clove garlic
2 Tablespoons fresh lemon juice
1/4 cup (or a touch more if you have enough) pitted, Kalamata olives (drained)and finely chopped
salt and pepper

Preheat oven to 450 degrees with rack in the lower third of the oven. I have only five rows so I put my rack on the second from the bottom.

Cut cauliflower lengthwise into 3/4" thick slices. Put in a large 4-sided sheet pan and toss with 2 Tablespoons oil, 1/2 teaspoon each salt and pepper. Toss to coat.
Roast, turning once or twice, until golden and just tender, 25 minutes.

While it roasts (I put this part together a few hours ahead of time and left it on the counter, covered), mince and mash the garlic to a paste with a pinch of salt. Whisk it together with the lemon juice, the remaining 2 Tablespoons of oil, the olives, 1/8 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.

Empty cooked cauliflower into serving bowl, pour vinaigrette over and toss to coat. Serve warm (although it is tasty at room temperature, too).

I doubled this recipe to serve 6 people. I served it both times accompanied by other vegetables, potatoes, meat/fish and a big salad. It may not serve 6 people under other circumstances.

Enjoy.