Best 3 Mediterranean Roasted Cauliflower With Olives Recipes

Indulge in a culinary journey to the sun-kissed shores of the Mediterranean with our roasted cauliflower extravaganza. This delightful dish is a symphony of flavors, textures, and colors, featuring tender cauliflower florets caramelized to perfection, complemented by a medley of succulent olives, briny capers, and aromatic herbs. The secret lies in the vibrant marinade, a harmonious blend of olive oil, garlic, lemon juice, and a touch of cumin, lovingly infused into every nook and cranny of the cauliflower. Served as a main course or a delectable side, this roasted cauliflower feast promises to transport your taste buds to the heart of the Mediterranean. Explore our collection of enticing recipes, including a vegan version for those with dietary preferences. Get ready to embark on a culinary voyage that celebrates the bountiful flavors of the Mediterranean.

Here are our top 3 tried and tested recipes!

BEST ROASTED CAULIFLOWER RECIPE

Best Roasted Cauliflower Recipe image

This roasted cauliflower is perfectly and charred in all the right parts, thanks to a few simple tips. And you'll love the hints of cumin and lemon that season the cauliflower, but you can totally play with different flavor combinations you like.

Provided by Suzy Karadsheh

Categories Side

Number Of Ingredients 8

Ingredients

1 head cauliflower (cored and divided into small florets)
Private Reserve Greek extra virgin olive oil
2 tsp ground cumin
1 tsp harissa spice
Salt and pepper
1 to 2 tbsp lemon juice (or juice of 1/2 to 1 lemon to your liking)
Handful fresh parsley for garnish (optional)
1/4 cup/30 g toasted pine nuts (or toasted slivered almonds, optional)

Steps:

Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
Serve the tahini sauce in a bowl on the side for dipping.

Nutrition Facts : Calories 27 kcal, Sodium 29.9 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 5.2 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving

MEDITERRANEAN CAULIFLOWER STEAKS

Mediterranean Cauliflower Steaks image

Thick cauliflower steaks slathered with hummus and topped with olives, roasted red peppers, and nutritional yeast.

Provided by Elle

Categories 100+ Everyday Cooking Recipes Vegan

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 head cauliflower
2 tablespoons olive oil, or to taste
2 cloves garlic, minced
1 cup hummus, or to taste
¼ cup Kalamata olives, sliced
1 roasted red pepper, chopped, or to taste
1 tablespoon nutritional yeast, or to taste
1 zucchini

Steps:

Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 19.7 g, Fat 14.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 2.1 g, Sodium 478.8 mg, Sugar 4.6 g

ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan image

Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 main-dish servings or 4 side-dish servings

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Steps:

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Tips:

Choose the right cauliflower: Select a large, firm head of cauliflower with compact florets. Avoid heads that have brown or yellow spots, as these may indicate age or poor storage.
Cut the cauliflower into even-sized florets: This will help them cook evenly. If the florets are too large, they may not cook through properly.
Toss the cauliflower in a flavorful marinade: This will help add flavor and moisture to the cauliflower. You can use a variety of marinades, such as olive oil, lemon juice, garlic, herbs, and spices.
Roast the cauliflower at a high temperature: This will help to caramelize the florets and create a crispy exterior. Be sure to toss the cauliflower halfway through roasting to ensure that it cooks evenly.
Serve the cauliflower immediately: Roasted cauliflower is best enjoyed fresh out of the oven. You can garnish it with fresh herbs, such as parsley or cilantro, and a sprinkle of grated Parmesan cheese.

Conclusion:

Mediterranean roasted cauliflower with olives is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its vibrant flavors and beautiful presentation, this dish is sure to impress your guests. So next time you are looking for a healthy and flavorful side dish, give Mediterranean roasted cauliflower with olives a try. You won't be disappointed!