Cauliflower with Olives and Parmesan

Name: Cauliflower with Olives and Parmesan
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head of cauliflower (850 g); 1/4 cup + 3 tablespoons olive oil; 1/3 cup olives, pitted and chopped; 1 large garlic clove, minced; 1.5 tablespoons lemon juice; Pinch red-pepper flakes; 4 ounces pancetta or bacon, diced (optional); 3/4 teaspoon cumin seeds; 1/2 cup Parmesan cheese, shredded; 1/4 cup chopped parsley

Ricardo @tallcook

Manhattan, New York, United States

I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.

#cauliflower #olives #Parmesan #side #entrée #pancetta #bacon #vegetable #baked #lemon #parsley

I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.

#cauliflower #olives #Parmesan #side #entrée #pancetta #bacon #vegetable #baked #lemon #parsley

Ricardo @tallcook

Manhattan, New York, United States

I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.

#cauliflower #olives #Parmesan #side #entrée #pancetta #bacon #vegetable #baked #lemon #parsley

I love roasted cauliflower. I found this recipe by Melissa Clark in the New York Times. If it’s an entrée she adds pancetta; but if it’s a side dish, she skips it. I do the same.

#cauliflower #olives #Parmesan #side #entrée #pancetta #bacon #vegetable #baked #lemon #parsley

Saved

Ingredients

50 minutes

4 servings

1large head of cauliflower (850 g)
1/4 cup+ 3 tablespoons olive oil
1/3 cupolives, pitted and chopped
1large garlic clove, minced
1.5 tablespoonslemon juice
Pinchred-pepper flakes
4 ouncespancetta or bacon, diced (optional)
3/4 teaspooncumin seeds
1/2 cupParmesan cheese, shredded
1/4 cupchopped parsley

Saved

Steps

50 minutes

1

Heat oven to 425F. Line a rimmed baking sheet with parchment paper.
2

Trim and cut cauliflower into bite-size florets. Place in large bowl with 3 tablespoons of olive oil and 1/2 teaspoon of salt. Toss.
3

Place on a rimmed baking sheet and roast for 15 minutes.
4

In a small bowl, whisk together olives, garlic, lemon juice, red-pepper flakes, and the remaining ¼ cup olive oil. Set aside.
5

Add cumin seeds (and pancetta, if desired) to the baking sheet and mix. Sprinkle Parmesan on top and roast for another 15 minutes or until cauliflower is tender and cheese is golden brown.
6

Transfer to a serving dish. Scrap any cheese remnants from the parchment paper and add to cauliflower. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and adjust seasoning if needed. Scatter parsley over the top before serving.