Everyday Roasted Cauliflower
Liven up boring ol’ roasted cauliflower with a few simple, high quality ingredients to transform this fall staple into something a bit more interesting. We’re all for tried and true simple side dishes, which is why we took a classic roasted cauliflower recipe and amped it up with a few of our favorite ingredients -Castelvetrano olives and chile flakes! Just a few simple additions take this staple from boring to inspired. Using the freshest crushed chile flakes from Desert Provisions, combined with the unmistakable Hatch chile flavor will be an instant crowd pleaser. Seve as a side or use as a hearty veggie addition on salads throughout the week
Takes: 45 minutes
Serves 4 as a side
1 head cauliflower, cut florets into bite size pieces
3 tbsp olive oil
½ cup pitted Castelvetrano olives, torn in half (about 15 olives)
8 cloves peeled garlic (optional)
Juice from half a lemon, reserve to zest
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Place cauliflower florets into a medium sized bowl. Combine olive oil, olives, garlic, crushed chile flakes, salt, and juice of lemon into a small, nonreactive bowl and whisk to combine. Pour mixture over cauliflower and toss to evenly coat. Place on the baking sheet and bake for 30-35 minutes until the cauliflower is al dente. Toss cauliflower half way through cooking. Broil for 3-4 minutes until the desired crispiness level is reached. Add zest from half of the reserved lemon. Season to taste. Plate and enjoy!
Cook's notes: Feel free to use Desert Provisions Crushed Hatch Green Chile Flakes for a more earthy flavor or mix them both together for Christmas cauliflower!
