Hurry and make these Roasted Cauliflower Slices with Red Peppers, Kalamata Olives, Capers, and Lemon before it gets too hot to turn on the oven!
I do realize that some of you would never be happy with a big slice of roasted cauliflower for dinner, even if it had a garlicky topping with Kalamata olives, red pepper, capers, and lemon. So if you're one of those people who can't get that excited about roasted cauliflower, feel free to consider these Roasted Cauliflower Slices with Kalamata Olives, Red Pepper, Capers, and Lemon as a side dish. But I promise you, cauliflower lovers like myself will happily devour this as a Meatless Monday main dish and call it dinner. And I ate the leftovers cold out of the fridge the next day; it was that good!
When I first posted this recipe, it was adapted from Melissa Roberts' Roasted Cauliflower with Kalamata Vinaigrette that appeared in Gourmet Magazine. And there was certainly nothing wrong with that version of the recipe; my Greek friend Mary tried it and loved it. But the original photos were nothing to get excited about and when we decided to update them Jake and I got a little creative and added chopped red pepper and a few capers to the garlicky vinaigrette, which made it even more flavorful and definitely more colorful. You can also make the garlicky topping with just the olives if you prefer, but if you like cauliflower and Kalamata olives, this is a must try!
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