roasted cauliflower with figs and olives (brooklynsupper.net) penelope bellavia pinterest
INGREDIENTS
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1 head cauliflower, cored and cut into 1/2-inch thick florets
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1 yellow onion, sliced
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2 tablespoons extra virgin olive oil
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sea salt and pepper to taste
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1/2 cup pitted kalamata olives
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6 figs, halved
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for the
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CHIMICHURRI 1 clove garlic
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1/4 cup extra virgin olive oil
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1/2 cup finely minced mixed herbs (mostly parsley with some thyme, oregano, and tarragon mixed in)
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1 tablespoon fresh squeezed lemon juice
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sea salt and pepper to taste
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Use a mortar and pestle to smash the garlic and a pinch of sea salt into a paste. Scrape garlic mixture into a bowl, and use a fork to whisk in the olive oil. Whisk in the herbs and lemon juice. Taste, and adjust salt or acid levels as needed.
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