Cavolfiore Italiano Arrosto | Roasted Italian Cauliflower

This is another incognito vegetable I sneak in to get my family to eat cauliflower. Once golden brown and mingled in with roasted garlic cloves, green olives, spicy habanero peppers and tossed with sea salt these florets are devoured with gusto. I like to pair a crisp and refreshing white wine from Umbria like a 100% Grechetto Madrevite Elve’.

Receipt Date: September 15, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Head of Cauliflower, cut into florets, reserving the leaves

1/4 cup EVOO

6 Garlic Cloves, peeled

1 or 2 Hot Chili Peppers, thinly sliced

3/4 cup Oil Cured Black Olives, pitted,

Sea Salt and Pepper to taste

Directions

Preheat oven to 450 degrees. Toss the florets, leaves, garlic, peppers, and olives with the EVOO in a large bowl. Sprinkle with sea salt and pepper to taste. Transfer to a baking sheet. Roast until golden brown, about 15-20 minutes. Serve immediately.