Mediterranean Cauliflower (serves 4)

Mediterranean Cauliflower (serves 4)

Cauliflower is quite bland as a vegetable by itself. Hence, cauliflower cheese, cauliflower with a white sauce. If I have it by itself I usually roast it so it has both crunch and extra taste from the browning. For this recipe I combined it with spinach sautéed in olive oil and garlic salt and I mixed it all together with 2 tbsp. of tapenade (see my tapenade recipe). I served it with boneless pork chops. I think it would also go well with a firm white fish, which would make it even more Mediterranean.

2 1/2 tbsp. extra virgin olive oil
1 small cauliflower – cut into florets
8 oz. fresh spinach
2 tbsp. tapenade
Salt, freshly ground black pepper, garlic salt

Toss cauliflower florets in 1 tbsp. olive oil seasoned with salt and freshly ground black pepper and roast in oven for 30 mins. until just tender.
Saute spinach in remaining olive oil seasoned with garlic salt.
Mix cauliflower and spinach with 2 tbsp. tapenade.


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