Mediterranean Roasted Cauliflower with Olives

Ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon fresh minced garlic

½ teaspoon dried Italian herb seasoning

salt and ground black pepper to taste

2 cups cauliflower, cut into 1-inch florets

1 cup red onions, cut into 1-inch cubes

1 large red bell pepper, seeded and cut into 1-inch squares

2 ounces sliced black olives

1 tablespoon balsamic vinegar, or to taste

1 tablespoon chopped fresh parsley, or to taste

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 12×18-inch baking sheet with foil or parchment paper.

Step 2

Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.

Step 3

Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.

Step 4

Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.

Step 5

Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

Cook's Note:

This may also be served as a salad, with the vegetables at room temperature, tossed with chopped romaine lettuce.

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