Roasted Cauliflower

Prep Time

15 minutes

Cooking Time

35 minutes




1 small butternut squash, halved lengthwise, seeds scraped, then sliced into 1/2-inch half-circles

1 small head cauliflower, cut into 1-inch florets

1/2 cup PEARLS Specialties Pitted Kalamata Olives

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh rosemary

Juice of one lemon, divided

Zest of one lemon

Cooking Instructions

Preheat the oven to 425°F. Toss the squash, cauliflower, olives, olive oil, rosemary, and juice of half the lemon together. Spread out evenly on a parchment-lined baking sheet and roast on the middle rack for 15 minutes. Toss the vegetables and roast for another 15 minutes. Turn on the broiler and roast for 1-2 more minutes, just until the vegetables begin to turn golden brown. Remove from oven and toss with remaining juice of half the lemon and the zest of the lemon and serve.