Roasted Cauliflower With Olive Vinaigrette

• 3 pounds cauliflower, preferably baby, cut into 3/4-inch slices
• 4 tablespoons olive oil, divided
• Pinch of salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 garlic clove
• 1/3 cup brine-cured pitted olives, finely chopped
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

1. 1. Preheat oven to 450u0b0 with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.
2. 2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).
3. 3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.

cauliflower, olive oil, salt, freshly ground black pepper, garlic, brinecured pitted olives, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/member/views/roasted-cauliflower-with-olive-vinaigrette-50158187 (may not work)