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
Preheat oven to 375F. Toss cauliflower with olive oil, salt and black pepper. Spread florets on baking sheet, and roast 30 minutes, or until cauliflower begins to brown, stirring halfway through. Add olives, and roast 10 minutes more, or until cauliflower is golden and olives begin to shrivel.
Remove from oven, sprinkle with chopped parsley and serve immediately.