ROASTED CAULIFLOWER WITH THYME AND OLIVES

25 MINUTES

4 SERVINGS AND 1 LUNCH THE NEXT DAY

If it’s dinnertime, more often than not I’m roasting produce on a sheet pan (see more here). It’s the laziest way I know to get good veggie flavor on my plate, and I love the irregular browned edges that develop in a hot oven.

I chase away monotony by tossing vegetables with something intense and aromatic right when they’re piping hot from the oven. The heat will make the fragrance of those last-minute ingredients bloom. It could be a grated garlic clove or a bit of sesame oil or some chopped fresh herbs. But cauliflower puts me in a Mediterranean mood, and so I fold in some grated orange zest, a handful of olives, and a spiky pinch of red pepper flakes. Oh, and if like me you hate scrubbing sheet pans, consider lining the pan first with compostable parchment paper.

•  2 tablespoons olive oil

•  1 large cauliflower head, cut into ½-inch-thick pieces

•  Fine sea salt to taste

•  1 tablespoon fresh thyme leaves (from 4 to 5 sprigs)

•  ¼ cup Kalamata olives, rinsed, drained, pitted, and halved

•  1½ teaspoons finely grated orange zest

•  Red pepper flakes, preferably Aleppo or Marash, to taste

Preheat the oven to 425˚F.

Spread 1 tablespoon of the oil on a baking sheet and spread the cauliflower pieces in a single layer. Sprinkle with the salt, thyme, and additional oil. Roast the cauliflower, flipping the florets once, until evenly browned, 20 to 25 minutes.

Remove from the heat and gently toss the cauliflower with the olives, orange zest, and red pepper flakes. Taste and add more salt, if desired.