"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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 400°F. 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 400°F, stirring occasionally until browned, about 15 minutes or until tender when pierced with a fork.
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