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Mediterranean Roasted Cauliflower with Olives
Mediterranean Roasted Cauliflower with Olives
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Roasted cauliflower with olives and balsamic vinegar - a Mediterranean delight, perfect as a side dish served warm or at room temperature.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh minced garlic
  • 0.5 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
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a 12x18-inch baking sheet by lining it with foil or parchment paper.
  • In a small microwave-safe bowl, mix together olive oil, garlic, Italian seasoning, salt, and freshly ground pepper. Microwave on High for 20-30 seconds until the oil bubbles. Be attentive and take out promptly from the microwave. Set aside.
  • Toss cauliflower florets, red onion, and red bell pepper in a large bowl with the olive oil mixture until well coated. Arrange vegetables in a single layer on the prepared baking sheet.
  • Roast the vegetables in the preheated oven for 20 to 25 minutes until they reach the desired doneness. For extra color, broil for 1 to 2 minutes, making sure not to burn them.
  • Top the vegetables with sliced olives, then drizzle with balsamic vinegar and garnish with fresh parsley before serving warm.

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