Cauliflower Provencal
Transform your weeknight cooking with the bold, Mediterranean flavors of Cauliflower Provencal—a vibrant, plant-based dish that’s as nutritious as it is delicious. Roasted cauliflower florets provide a tender, caramelized base, perfectly complemented by a sauté of juicy cherry tomatoes, briny Kalamata olives, and tangy capers. Infused with the aromatic magic of Herbes de Provence and brightened with zesty lemon, this recipe celebrates the essence of French countryside cuisine. Quick to prepare and naturally gluten-free, it’s perfect as a hearty side dish or a satisfying vegetarian main course. Pair it with crusty bread or fluffy quinoa to soak up the irresistible juices for a complete meal that feels indulgent yet wholesome.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Extra virgin olive oil
- 3 units Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Pitted Kalamata olives, sliced
- 2 tablespoons Capers, drained and rinsed
- 1 teaspoon Dried Herbes de Provence
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 unit Lemon, zested and juiced
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Remove the green leaves and core from the cauliflower head, then cut it into bite-sized florets.
Place the cauliflower florets on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until tender and lightly browned.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the cherry tomatoes, Kalamata olives, capers, and Herbes de Provence. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Remove the roasted cauliflower from the oven and add it to the skillet, tossing to combine with the tomato-olive mixture.
Add the lemon zest and juice to the skillet for a bright, fresh flavor. Toss well to coat all the ingredients evenly.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Transfer the Cauliflower Provencal to a serving platter or individual plates. Garnish with freshly chopped parsley.
Serve warm as a main course or side dish with crusty bread or cooked quinoa for a complete meal.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 21.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
