Cauliflower with green olives and almonds

Cauliflower with green olives and almonds

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Roasting cauliflower, as if almost to overcook it, gives this brassica a sweet roasted flavour. Salty olives boost the seasoning and the nuts give a welcome crunch.

Ingredients

Quantity Ingredient
500g cauliflower, cut into approx. 2.5cm florets
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper
60g whole almonds, skin on or off as you like, roughly chopped
80g pitted green olives, roughly chopped
a small bunch fresh flat-leaf parsley, leaves roughly chopped
1/2-1 lemon, juiced, to taste

Method

  1. Preheat the oven to 220°C.
  2. In a shallow baking dish, toss the cauliflower with the oil and season with salt and pepper.
  3. Roast for 20 minutes, or until the cauliflower is tender and golden in places.
  4. Add the almonds and olives and mix together, then roast for a further 5–10 minutes, until the almonds are lightly toasted and the cauliflower is tender. Check the seasoning.
  5. Remove from the oven and place in a serving bowl. Add the parsley and lemon juice and mix well to combine.
  6. Serve warm or at room temperature.
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