Roasted Cauliflower with Olives

This is another favorite of mine. This is so easy to make it's not even funny and it is so good and healthy you'll make it all the time.  It goes great with chicken or fish.  Roasting at high heat brings out the natural sweetness in the cauliflower, and the sweetness is balanced by salty Kalamata olives.  A great rustic dish that's equally good as an appetizer or side.  Pair with a white or red wine for a delicious meal. 

Recipe:

1 (12 oz) pkg Cauliflower Florets, or 4 cups Cauliflower cut into florets
4 tsp extra virgin olive oil
1/2 tsp lemon pepper or your favorite seasoning

2 tablespoons of capers (optional)

Sprig of dried rosemary

1/2 cup kalamata olives (pitted)

1 Lemon

Salt & Pepper

1. Preheat oven to 400 degrees.
2. Toss cauliflower with olive oil to coat evenly.  Sprinkle Lemon, Rosemary, Salt & Pepper and stir evenly.  Mix in olives.
3. Place seasoned cauliflower on a baking sheet or Casserole dish, spreading evenly in a single layer.  Roast for 25 minutes, flipping halfway through baking time to roast evenly.  Cauliflower will be crisp-tender.  I prefer to roast the cauliflower until it is golden brown for that great carmelized vegetable taste.
4. Remove from heat and serve.

Prep time: 5 minutes
Cooking time: 25 minutes
Serves 6