Photo: Ernest Porzi
Roasted Cauliflower with Lemon and Olives
5 ingredients
Serves 4.
openrecipes
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute Romanesco cauliflower, sometimes called Romanesco broccoli, for the white cauliflower. These eye-catching members of the big cabbage family are a beautiful shade of lime green and have cone-shaped florets that look like exotic seashells. They are slightly sweeter and more tender than white cauliflower. You’ll find Romanesco cauliflower in the market from late September through November.
Estimated Nutrition (whole recipe, rough)
196
Calories
4g
Protein
15g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head cauliflower, about 1 1/2 lb.
- 1/3 cup olive oil
- Zest of 1 lemon
- 1/2 cup pitted green olives, such as Cerignola, roughly chopped
- Sea salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes