Roasted Cauliflower with Tapenade

This recipe could take a number of different directions. At its simplest, you can dress slices of roasted cauliflower with a store bought tapenade and a squeeze of lemon. But you can also dress up the basic tapenade with some roasted nuts, browned butter and citrus zest for an extra special sauce. Serve the mix over the top of the cauliflower, or roughly chop cauliflower, add to the mix and serve over a piece of steamed fish or chicken!

Ingredients

• 1/2 large or one smaller head cauliflower, cut into 3/4″ planks and tossed with a drizzle of oil

• About 1/3 cup premade tapenade (or make your own with a mix of finely chopped capers, olives, lemon juice and garlic)

• 1 tablespoon lemon juice, plus zest from one lemon

• 2 tablespoons olive oil or browned butter

2 tablespoons finely chopped toasted almonds (if desired)

2 tablespoons finely chopped parsley

Directions

Arrange cauliflower on a baking sheet in a single layer and bake at 400 for about 30 minutes, flipping after 15 minutes or so (you can also steam florets until tender if you prefer). Blend the rest of the ingredients together and let sit while cauliflower is cooking. Serve by spooning tapenade mixture over servings of cooked cauliflower. As an alternative, you can chop the cooked cauliflower, add to the tapenade mixture and spoon over steamed or roasted fish or chicken.

Submitted by Sara Jones, Tucson CSA