I got this recipe via Washington Post – it’s meant for either chicken or cauliflower, but I’m trying to lose some weight and the chicken variation was 3X the calories, so I went for the cauliflower variation. So Yum!
Roasted Cauliflower, Lemony Potatoes and Olives
(No Ratings Yet)
Loading...baked on a sheet pan
Ingredients
- 5 T olive oil, divided
- 4 cloves of garlic, minced or finely grated - I used the microplane on 80% then minced the rest
- zest of 2 lemons
- 1 1/2 teaspoons of dried oregano or 2 T chopped fresh (I had fresh)
- 3/4 t fine sea salt
- 1/2 t paprika
- 1 large head of cauliflower, trimmed and quartered - can use 4 chicken leg quarters instead (or with? you'd need to double the spices/seasonings)
- 4 Yukon Gold potatoes (about 1 1/2 lbs) scrubbed and cubed 1"
- 1 can quartered artichoke hearts, drained
- 1/3 c kalamata olives, halved or smashed
- 1/4 c kalamata olive brine
- 1/4 c fresh lemon juice (from those 2 zested lemons)
Instructions
Preheat oven to 425° F
In a large bowl, mix 3 T of olive oil with the garlic, lemon zest, oregano, salt and paprika.
Add the cauliflower pieces (or chicken pieces) and rub the mixture into them with your hands
Combine the potatoes and artichoke hearts on a large rimmed baking sheet
Drizzle the potatoes and artichokes with the remaining olive oil and "toss" which is sorta hard to do on the baking sheet, but does save you another bowl.
Lay the cauliflower pieces on top of the potatoes and artichoke hearts and roast for 30 minutes.
Pull them out and re-toss the veggies. At this point, I started seeing the caramelization of the artichoke hearts - my first reaction was that I wished I had used parchment paper, but I was wrong - it won't need that at the end.
Put them back in and continue roasting 20-30 minutes - it took 30 before the cauliflower was "fork tender". By that point, some of the smaller pieces of artichoke hearts had roasted almost to ash but man that part was so good, sorta like shaved Brussels sprouts. If using chicken, they're done at 165° F internally.
Remove the pan again and add the olives, olive brine and lemon juice, and use a spatula to "deglaze" the baking sheet, mixing the caramelized bits with the juices. OMG this was so good.
Nutrition
-
337 Calories
-
39.8g Carbohydrates
-
19.2g Fat
-
10.2g Fiber
-
2.9g Saturated fat
-
202mg Sodium
-
3.5g Sugar
-
16.1g Unsaturated fat
Notes
The recipe says something about "more salt as needed" but seriously, the olive brine is already salty, as is the rub on the cauliflower, so it was pretty salty as is.
The recipe calls for whole artichokes that you then halve. I bought them quartered but it might have contributed to the artichoke hearts being a bit over-roasted in some cases. I thought they were divine, and caramelized they were the bomb!
It was really good although the WaPo recipe says this is 6 servings and I managed to eat 1/4 of it and still wanted a lot more. Probably it would be 4 hearty-ish servings with chicken, but as a vegetable or vegetarian dish, 1/4 wasn’t filling enough for me.
I think I might try it again with both cauliflower and chicken, but as I noted in the recipe, it would need double the marinade/rub mixture, with the same amount of potatoes, artichoke hearts and olives + lemon/brine mixture. That might make it 6 servings. It does make me wonder, who gets less chicken when you use 4 quarters for 6 servings…?
No Comments