Ingredients
1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 clementines, zested and segmented
1/4 cup Kalamata olives
1 teaspoon white-wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.
