Shown with Chimichurry Sauce

Salty and light – add garbanzo beans or roasted chicken for a little protein punch.  If you go for the garbanzo beans, add them into the mixture before baking.  They’ll get super buttery and rich.

Serves 3-4

1 LB cauliflower (washed and cut into bite sized florets)
1 tblspoon capers (drained and chopped)
10 green olives, sliced or chopped
2 tblspoons fresh thyme
2 tblspoon olive oil
salt/pepp to taste

Heat oven to 475*F.  Toss cauliflower, olives, thyme, olive oil and salt/pepp in a bowl to coat.  Spread mixture out on a baking sheet and roast for 10-13 minutes (after about 7min, open the oven and give the pan a little shake to toss the veggies).   Once cauliflower is firm but easily pierced by a fork, remove and divide onto serving plate or serving bowl.  Sprinkle with capers.