from Susie Middleton's Fast, Fresh and Green
Roasted Cauliflower:
1 small head of cauliflower, trimmed into halved florets
3 Tbsp. extra-virgin olive oil
3/4 tsp. kosher salt
Orange-Olive Dressing:
1 Tbsp extra-virgin olive oil
1 large clove of garlic, peeled and halved
2 pinches of red pepper flakes (or to taste)
1 tsp. finely grated orange zest
3 finely chopped pitted kalamata olives
1 tsp. red-wine vinegar
2 Tbsp. fresh parsley
salt, sugar and pepper to taste
1. Toss the cauliflower florets with olive oil and salt, and arrange cut side down on a baking sheet, lined with parchment paper. Roast in a 475 oven until the sides begin to brown, about twenty minutes.
2. To make the orange-olive dressing, warm the garlic in the olive oil in a small saucepan until very fragrant, about five minutes. Your goal is to flavor the oil, not to brown the garlic. Remove the garlic and stir in the red pepper, zest, and olives. Remove the pan from heat, and stir in the remaining dressing ingredients.
3. Pour the dressing over the slightly cooled cauliflower in a bowl, and stir gently.
