Charred Cauliflower with Clementines and Olives

roasted cauliflower and citrus dish
Photo: Marcus Nilsson

Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.


  • 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


  1. 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.

  2. 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.

Related Articles