Roasted Cauliflower with Kalamata Vinaigrette Recipe | Epicurious.com
"Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note...."
INGREDIENTS
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1 (2 1/2-to 3-pounds) head cauliflower
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1/4 cup extra-virgin olive oil, divided
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1 small garlic clove
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1 to 2 tablespoons fresh lemon juice (to taste)
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1/4 cup pitted Kalamata olives, finely chopped
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