Cavolfiore arrosto con limone e olive
- Dall’orto alla tavola
In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute Romanesco cauliflower, often called Romanesco broccoli, for the white cauliflower.
Bright chartreuse with cone-shaped florets, this botanical mutation of cauliflower is slightly sweeter and more tender than its better-known kin.
Serves 4
- 1 head cauliflower, about 1½ lb (750 g)
- â…“ cup (3 fl oz/80 ml) olive oil
- Grated zest from 1 lemon, plus 2 lemons, thinly sliced
- ½ cup (75 g) pitted green olives, coarsely chopped
- Salt and freshly ground pepper
"I think people are always surprised at how much you can do with cauliflower. It can go sweet or savory, and it can be a vegetable or a base for a dish."
Yotam Ottolenghi
Preheat the oven to 400°F (200°C).
Trim the cauliflower and cut into 2-inch (5-cm) florets. In a roasting pan large enough to hold the cauliflower pieces in a single layer, combine the cauliflower, oil, lemon zest, lemon slices, and olives. Season with salt and pepper and toss to mix well. Spread in a single layer.
Roast, stirring occasionally, until the cauliflower is browned and tender when pierced with a fork and the lemons have caramelized, about 20 minutes. Remove from the oven and serve.
