Marcus Nilsson

Charred Cauliflower with Clementines and Olives

Serves 4


  • 1Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
  • 2Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.


  • 1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 clementines, zested and segmented
  • 1/4 cup Kalamata olives
  • 1 teaspoon white-wine vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley

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