1 head romanesco1/4 cup extra-virgin olive oil, divided 1 small garlic clove 1 to 2 tablespoons fresh lemon juice (to taste) 1/4 cup pitted Kalamata olives, finely chopped
Preheat oven to 450°F with rack in lower third. Cut romanesco lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While romanesco roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
adapted from epicurious.com