Roasted Cauliflower & Green Olive Tapenade
For this tapenade, I prefer a mild green olive like Castelvetrano. It complements the cauliflower (and white fish) perfectly.
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Ingredients
- 1 large head cauliflower, cut into wedges
- 2 Tbs. + 2 Tbs. extra-virgin olive oil
- ¼ cup minced green olives
- ¼ cup minced flatleaf parsley or cilantro
- 1 Tbs. minced capers
- 1 pinch dried oregano
- ½ tsp. lemon zest
- 1 Tbs. fresh lemon juice
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