Go Back
+ servings
Print Recipe

Cauliflower with Olives and Cherry Tomatoes

Course Side Dish, Vegetables
Cuisine American
Keyword arugula, gluten free cauliflower, lemon dressing, oven roasted cauliflower, roasted cauliflower, roasted tomatoes, side dish, vegan, vegetables, vegetarian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people


  • 1 cauliflower 1 head of cauliflower, broken into florets
  • olive oil olive oil
  • 1 cherry tomatoes 1 basket of cherry tomatoes
  • 1 cup pitted olives 1 cup pitted olives
  • .50 cup lemon dressing 1/2 cup lemon dressing
  • 1 cup arugula salad 1 cup arugula salad


  • 1 small sprig fresh oregano leaves 1 small sprig of oregano leaves
  • 1 garlic cloves 1 garlic clove, greated
  • 2 lemons, juiced 2 lemons juiced
  • olive oil Splash of olive oil
  • salt salt to taste


  1. Preheat oven to 400F.

  2. Place the cauliflower on a sheet pan and toss with olive oil.  Roast for 20 to 30 minutes, until it starts to brown and becomes soft. Turn it occasionally to brown evenly.

  3. When the cauliflower is almost done add the whole cherry tomatoes and olives to the sheet pan and continue roasting until the tomatoes are just starting to burst about 5 more minutes.

  4. Season with salt and lemon dressing Finish by adding the arugula and stirring just to wilt.