Name: Mediterranean Roasted Cauliflower with Olives
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Fresh minced garlic - 1 teaspoon; Dried Italian herb seasoning - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Cauliflower, cut into 1-inch florets - 2 cups; Red onions, cut into 1-inch cubes - 1 cup; Red bell pepper, seeded and cut into 1-inch squares - 1 large; Sliced black olives - 2 ounces; Balsamic vinegar, or to taste - 1 tablespoon; Chopped fresh parsley, or to taste - 1 tablespoon

Ingredients for - Mediterranean Roasted Cauliflower with Olives

1. Extra-virgin olive oil 2 tablespoons

2. Fresh minced garlic 1 teaspoon

3. Dried Italian herb seasoning ½ teaspoon

4. Salt and ground black pepper to taste ½ teaspoon

5. Cauliflower, cut into 1-inch florets 2 cups

6. Red onions, cut into 1-inch cubes 1 cup

7. Red bell pepper, seeded and cut into 1-inch squares 1 large

8. Sliced black olives 2 ounces

9. Balsamic vinegar, or to taste 1 tablespoon

10. Chopped fresh parsley, or to taste 1 tablespoon

How to cook deliciously - Mediterranean Roasted Cauliflower with Olives

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.

2 . Stage

Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.

3 . Stage

Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.

4 . Stage

Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.

5 . Stage

Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.