Lemon & Olive Roasted Cauliflower

Make the most of in-season cauliflower with this deliciously flavourful recipe. Great as a side or even as meal with some spinach on the side and some poached eggs on top!

Serves: 4 as a side

Prep Time: 15 minutes

Cook Time: 35-40 minutes

INGREDIENTS

• 3 tablespoons olive oil
• 20 black olives, stones removed, chopped
• 4 cloves garlic, minced
• Zest 1 lemon
• 2 teaspoons Egmont Honey
• ½ teaspoon salt
• ¼-1/2 teaspoon chilli flakes
• 50g parmesan cheese, finely grated
• 1 head of cauliflower (roughly 1kg), cut into florets
• Parsley to serve
• Lemon wedges to serve

METHOD

1. Pre-heat the oven to 200°C and line a baking tray or large roasting dish with baking paper.
2. Put the olive oil, olives, garlic, lemon zest, honey, salt and chilli flakes into a bowl and mix well to combine.
3. Add in the cauliflower and sprinkle over the parmesan cheese and mix well to coat all the pieces of cauliflower.
4. Put into the oven and roast for 35-40 minutes or until starting to char on the edges and the cauliflower is cooked through. Stir several times will the cauliflower cooks.
5. Remove from the oven, put into a serving bowl and garnish with parsley. Serve with some lemon wedges.