Roasted Cauliflower with Olive Vinaigrette

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 pounds cauliflower cut into 3/4-inch slices
• 1  garlic clove 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 0.3 cup oil-cured olives pitted finely chopped
• 4 tablespoons olive oil divided
• 1 pinch salt 

Equipment

• bowl
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 450 with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.
2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil, salt, and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).
3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter and drizzle with vinaigrette.