Pan Roasted Cauliflower with Sweet and Savory Tapenade

  • ¼ cup pitted kalamata olives
  • 1 heaping TB capers
  • 2 garlic cloves, peeled
  • 2 TB dried cranberries
  • Zest and juice of ¼ lemon
  • 1 tsp orange juice
  • 5 sprigs fresh parsley
  • 2 TB olive oil
  • Salt and pepper
  • 1 head cauliflower, trimmed & separated into florets
  • 1 TB olive oil

A cafe favorite!

Place first nine ingredients  in a food processor and pulse until coarsely chopped. Do not puree.  Toss cauliflower florets with the 1 TB olive oil and roast in a 350°F oven until golden brown.  Remove from oven, place in a serving dish and toss with the olive tapenade.  Serve warm.