YIELD: Makes 4 to 6 servings
1 head (about 1 3/4 lbs.)
separated into small (1/2-inch) florets
3 or 4
ripe plum or other small tomatoes
cut into 1/2-inch wedges
cut in 1/4-inch lengthwise slivers
extra virgin olive oil
2 strips (each 4 x 1/2-inch)
cut in julienned slivers
brine cured green olives
coarsely chopped, pitted
Place the cauliflower florets in a large bowl and cover with cold water. Let stand 10 minutes. Drain and pat dry.
Preheat the oven to 400°F. Line a rimmed sheet pan with baking parchment or aluminum foil.
Spread the drained cauliflower, tomatoes and onions in the prepared pan. Drizzle with the honey and olive oil. Sprinkle the orange zest and oregano on top.
Roast until florets are tender and tomatoes are shriveled and lightly browned, about 30 minutes. Sprinkle with the olives and serve. Serve either hot or at room temperature.
Recipe courtesy of Marie Simmons, cookbook author.
Try a clover or orange blossom honey to enhance the flavors of this dish.