Roasted Cauliflower with Orange-Olive Dressing

1 pound cauliflower forets
3 tablespoons olive oil
3/4 teaspoon coarse salt

1 tablespoon olive oil
1 garlic clove, smashed with the back of a knife
1/4 teaspoon crushed red pepper flakes (or more to taste)
1 teaspoon grated orange zest
1 tablespoon kalamata olives, pitted and chopped
2 tablespoons fresh orange juice
1 teaspoon red-wine vinegar
2 tablespoons parsley, chopped

Preheat oven to 475°F. Toss the cauliflower in 3 tablespoons of the olive oil, then place in a single layer on a baking dish. Sprinkle the cauliflower with the salt and roast for 20-22 minutes, then set aside and allow to cool for a few minutes.

Meanwhile, make the Orange-Olive dressing:
Add the last tablespoon of olive oil into a pan along with the garlic over medium-low heat. Simmer for 4-5 minutes until the garlic is fragrant but not browned. Remove the garlic cloves and add the red pepper flakes, orange zest and olives. Remove from heat and stir in the orange juice, vinegar and parsley, and salt and pepper to taste, stir well.

Gently toss the cauliflower in the sauce, transfer to a serving dish. Serve warm or room temperature. 

This recipe belongs to Susie Middleton