A delightful roasted cauliflower dish infused with Mediterranean flavors, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the perfect roast.
Cut the cauliflower into bite-sized florets and toss them in a mixing bowl with a drizzle of olive oil.
Ensure all florets are evenly coated for consistent roasting.
Spread the cauliflower on a baking sheet in a single layer and roast for 20 minutes, or until golden and crispy on the edges.
Avoid overcrowding the baking sheet to allow proper browning.
Meanwhile, in a saucepan, combine the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, and thyme. Heat over medium-low for 10 minutes to infuse the flavors.
Stir occasionally to prevent the garlic from burning.
Once the cauliflower is roasted, transfer it to a serving bowl. Pour the infused olive oil mixture over the cauliflower and toss to coat.
Toss gently to ensure the cauliflower retains its crispy texture.
Add the sun-dried tomatoes, kalamata olives, and capers to the bowl, mixing well to combine.
Adjust the seasoning with salt and pepper if needed.
Serve the dish warm or at room temperature, garnished with additional thyme if desired.
This dish pairs well with a light salad or grilled protein.
