Line a baking tray with parchment paper and preheat the oven to 425°F.
In a large bowl, add 1 cauliflower after cutting into small florets, 3 tablespoons olive oil, 1 teaspoon oregano, salt and pepper to taste. Toss well until cauliflower is evenly coated.
Place the cauliflower on the baking tray and roast for about 25-30 minutes or until it becomes golden brown.
In a bowl, add 1/2 cup chopped pitted olives, 1/4 cup diced red onion, 1/4 cup chopped fresh parsley, and 1 minced garlic clove.
Add the roasted cauliflower and toss everything together. Drizzle some lemon juice and toss again and serve.
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