Serves 4 as a side dish. Recipe is from Inglewood Farm and Lili Courtney.
1 (3-lb.) head of cauliflower
1/4 cup extra virgin olive oil
1 small garlic clove
1 to 2 tbls. fresh lemon juice
1/4 cup pitted kalamata olives, finely chopped
1. Preheat oven to 425 degrees with the rack in the lower third.
2. Cut cauliflower into florets and put in a large 4-sided sheet pan and toss with 2 tbls. of olive oil and salt and pepper.
3. Roast the cauliflower, turning once or twice, until golden and just tender, about 20 minutes.
4. While the cauliflower roasts, mince and mash the garlic into a paste with a pinch of salt, then whisk together with lemon juice, remaining olive oil, olives, salt and epper. Serve cauliflower drizzled with kalamata vinaigrette.