Food & Cooking Recipes Quick & Easy Recipes Charred Cauliflower with Clementines and Olives By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 20, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger. Ingredients 1 head cauliflower, trimmed and cut crosswise into ½-inch slabs 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 clementines, zested and segmented ¼ cup Kalamata olives 1 teaspoon white-wine vinegar 2 tablespoons chopped fresh flat-leaf parsley Directions 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. Print