Roasted Cauliflower with Kalamata Vinaigrette

This is a great new way to serve cauliflower. It was in the September issue of Gourmet magazine. As the magazine says..."cutting cauliflower into thick meaty slices, core and all is a neat trick...caramelizing its edges...a biny olive vinaigrette adds just the right sharp-savory note."

1 (2 1/2 to 3lb) head cauliflower

1/4 cup extra-virgin olive oil, divided

1 small garlic clove

1 to 2 Tbsp fresh lemon juice (to taste)

1/4 cup pitted Kalamata olives, finely chopped

salt and pepper

Preheat oven to 450F with rack in lower third.

Cut cauliflower length wise to 3/4 inch thick slices. Put in a large 4 sided sheet pan and toss with 2Tbsps oil and 1/2 tsp each of salt and pepper. Roast turning once or twice, until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 Tbsp oil, olives, 1/8 tsp of salt and 1/2 tsp of pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

Serves 4.