Honey and Orange Roasted Cauliflower with… | National Honey Board

Ingredients

• 1 head (about 1 3/4 lbs.) - cauliflower, separated into small (1/2-inch) florets
• 3 or 4 - ripe plum or other small tomatoes, cut into 1/2-inch wedges
• 1/2 cup - onion, cut in 1/4-inch lengthwise slivers
• 1/4 cup - honey
• 1/4 cup - extra virgin olive oil
• 2 strips (each 4 x 1/2-inch) - orange zest, cut in julienned slivers
• 1 tsp. - dried oregano
• 1/4 cup - brine cured green olives, pitted and coarsely chopped