Recipe

Roast the Cauliflower

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. Place cauliflower on prepared baking sheet.
3. In small bowl, whisk together avocado oil, smoked paprika, garlic powder, coriander, cumin and salt. Using your hands or silicone brush, rub oil mixture all over exterior of the cauliflower. Transfer to oven and roast until cauliflower is fork-tender but not falling apart, 50 to 55 minutes.

Make the Green Olive Dressing

1. (It’s ideal to make the dressing right after you have popped the cauliflower in the oven, so the flavours have time to meld.) In small food processor, combine olives, parsley, shallot and garlic. Pulse until finely chopped. Scrape mixture into small bowl.
2. Whisk lemon juice, olive oil, salt, pepper and chili flakes into olive mixture. Flavour of shallot will mellow as dressing sits until ready to use. Taste before serving; if you need to balance out an overly strong shallot, just add pinch of sugar.

Finish and Serve

1. Remove roasted cauliflower from oven and let rest on baking sheet for 5 minutes. Serve cauliflower whole or cut into wedges on medium platter, drizzled with green olive Store leftovers in airtight container in fridge for up to 3 days.