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.
- 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