Roasted Cauliflower with Kalmata Vinaigrette & Goodbye Gourmet Magazine

Like a great many people, I was shocked yesterday to read that Gourmet is going to cease publication after their November issue. I love getting my copy every month and can’t wait to dive into the gorgeous photos and great recipes that have inspired me to become a much better cook than I would have been otherwise. I was thrilled to see this recipe for Roasted Cauliflower in the September issue. Our weather is perfect for growing cauliflower and it’s relatives, and I had just picked up a few heads of snowy white local deliciousness. And I had the Kalamata olives too, so I wasted no time in getting started. It is pretty unusual for me to follow a recipe exactly, but I did not change a thing in this one, wanting to enjoy it just the way it was written.

Cut a 2 to 3 pound head of cauliflower into 3/4 inch thick slices [most of mine did not hold together in whole slices the way the photo in Gourmet pictured it, so I pulled the slices apart a bit so that it would cook evenly] Lay peices on a baking sheet [lined with my best friend, parchement paper] and drizzle evenly with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon each kosher salt and fresh cracked pepper. Roast at 450 degrees for about 20 to 25 minutes, turning a couple times to brown evenly. When it is done it will be just tender with lots of yummy browned spots on it.1rcWhile the cauliflower is in the oven, make the vinaigrette

Mash 1 large [ok - so I did change something - they said small clove. I don't do small when it comes to garlic] garlic clove into a paste.
Whisk the garlic with
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 cup pitted Kalamata olives, finely chopped
1/8 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Serve the cauliflower drizzled with the vinaigrette2rcThis was so good hot, and the leftovers were fantastic for lunch the next day. The time in the fridge gave the vinaigrette time to really penetrate the cauliflower, without overwhelming it. I didn’t even heat it up – just let it come to room temperature. An unintended bonus, because now I have a new salad recipe to fool around with. Even when I try really hard, I can never leave any recipe alone. 3rcFarewell Gourmet – you deserve better than this.

This entry was posted in recipes. Bookmark the permalink.

14 Responses to Roasted Cauliflower with Kalmata Vinaigrette & Goodbye Gourmet Magazine

  1. Meredith says:

    I, too, was shocked to read they were ceasing publication. I work in advertising and one of the best perks of my job is to subtly adding my name to their “comp” list whenever one of our clients ran an ad in the magazine. Like magic, the magazine would appear at my office door ever so slightly ahead of the newsstand copies. I’ll really miss it.

  2. I am so sad about Gourmet. And I just bought a beautiful cauliflower yesterday….this is on the agenda!

  3. CM says:

    I’m sorry that something special you look forward to every month … won’t be there anymore. That is amazing news. I heard there are multiple magazines from this company that are discontinuing. (Since I have two daughters yet to be married …. maybe it’s a good thing they won’t be getting any expensive ideas from Elegant Bride, Modern Bride and Bride magazines. I recently kidded my daughters that I was reading in Bride magazine, while sitting in a waiting room, that the trend for weddings over the next decade are low key, understated and low budget …. without missing a beat Christina said … “that’s why I’m waiting 10 years to get married.”) : )

    Gourmet is leaving a wide open niche … and I know someone that can fill it with great recipes and photos …. and she just happens to have a wonderful blog doing just that! : )

  4. sounds and looks delicious. I wouldn’t have even thought of messing with the roasted version and adding the vinaigrette! I like the color the veggie takes on from it. :-)

  5. sherri says:

    This is beautiful- Love the colors. Sounds delicious.

  6. SippittySup says:

    I was so shocked by the Gourmet news! I did not see that coming. It was sooo good…I love this cauliflower with those olives. Thanks for noticing my nomination. I am thrilled. I hope you will vote for me. GREG

  7. Kate says:

    I love cauliflower. And Kalamata olives! So this recipe is perfect for me. But it is sad about Gourmet magazine and so many publications that are closing their doors forever.

  8. That’s surprising news about Gourmet magazine! I wonder if other publications are on the brink of closing too or whether this is a one off.

    The kalamatas would be gorgeous with the cauliflower-great idea! :)

  9. beverlyz says:

    Wow, I am surprised to hear about Gourmet magazine! Very interesting combo, cauliflower/kalamatas!

  10. Jessie says:

    Like most people, I was also in shock to hear the closing of gourmet magazine! I just hope that it’s sister magazine Bon Appetit is not next to follow because I love that magazine!

  11. Oh my, we just love roasted cauliflower, and this with the olive vinn is taking it to new heights! Thanks for sharing!
    Cheers,
    CCR =:~)

  12. BunnygotBlog says:

    This looks amazing. I love the idea of a vinaigrette with it.

  13. tami says:

    i found your blog through the comment you left on mine – wow! so glad you did :)

    i love, love, love roasted cauliflower but never thought of pairing it with olives. i’m so making this :)

    - tami

  14. Dana Treat says:

    I absolutely love roasted cauliflower and I think an olive vinaigrette would just take it over the top! That saltiness and sweetness combined was delicious I’m sure.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>