Provencal Roasted Cauliflower with Herbs and Olives

Provencal Roasted Cauliflower with Herbs and Olives

Here we have a simple, but very tasty side dish to accompany any meal. This is very quick and easy to prepare, and is best served warm.

Ingredients

Ingredients

  • A medium sized cauliflower, cut into bite size florets.
  • ½ cup of pitted black Kalamata olives (you can use more if you like)
  • 3 tblsp washed and drained capers
  • ½ tsp chilli flakes (optional)
  • ½ tsp herbs de Provence
  • Parsley for garnish
  • Salt and pepper
  • 4 tblsp olive oil
  • Grated zest of a lemon
Provencal Roasted Cauliflower with Herbs and Olives
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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