"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Cauliflower with Lemon and Olives Recipe

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Roasted Cauliflower with Lemon and Olives image
The Mike Severino Family


This recipe for Roasted Cauliflower with Lemon and Olives, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike and Kim Severino
Added: Thursday, July 24, 2008


1 head cauliflower
1/3 c. olive oil
Zest of 1 lemon
1/2 c. pitted green olives (cerignola), roughly chopped
Sea salt and fresh ground pepper

Preheat oven to 400F. Position a rack in the middle of the oven.
1. Trim cauliflower into 2" florets.
2. Combine cauliflower, olive oil, lemon zest and olives. Season with salt and pepper. Mix well.
3. Spread the mixture in a single layer in a roasting pan.
4. Bake at 400F, stirring occasionally until browned, about 15 minutes or until tender when pierced with a fork.




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