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Cauliflower with Olives and Cherry Tomatoes

cauliflower with olives and cherry tomatoes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Giangi Townsend
Cauliflower with olives and cherry tomatoes. A super easy recipe to make, packed with lots of savory flavors.

Ingredients

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

LEMON DRESSING

  • 1 small sprig fresh oregano leaves
  • 1 garlic cloves, greated
  • 2 lemons, juiced
  • olive oil
  • salt
US - Metric

Instructions

  • Preheat oven to 400F.
  • 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.
  • 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.
  • Season with salt and lemon dressing Finish by adding the arugula and stirring just to wilt.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 45mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 71mg | Calcium: 41mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.