Roasted Cauliflower with Olives
A few roasted olives gives golden-brown cauliflower florets a rich, salty tang. If you have any leftovers of this rustic side dish (unlikely!), add them to salads, or mash and spread on crusty bread.
- 1 medium cauliflower (about 1 ½ lb.), cut into medium florettes (about 6 cups)
- 2 Tbs. olive oil
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- ¼ cup pitted kalamata olives, quartered
- ¼ cup chopped parsley