1 large head of cauliflower, cut into florets
1/4 cup olive oil
salt and pepper
1/4 cup prepared tapenade (found in deli section of grocery store)
Preheat oven to 425 degrees. Rinse and dry cauliflower then place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat. Place in oven and roast until edges of cauliflower begin to brown. Remove from oven, place in serving bowl and toss with tapenade. Enjoy!
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