Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives

Ingredients

• 1/2 tsp. minced garlic
• Pinch sea salt
• 3 T fresh-squeezed lemon juice
• 3 T extra-virgin olive oil
• 1/4 cup finely chopped Kalamata olives or black olives, optional
• 1 red bell pepper, chopped small
• 1 T capers

Directions

1. Heat the oven to 450F/200C. Pull off the cauliflower leaves, then take a large knife and slice straight through the core to make even 3/4 inch slabs. Trim the core portion away from the slices, then spread the cauliflower out in one layer on a baking sheet. If some bits fall away, just add them to the pan.
2. Coat the cauliflower on both sides with olive oil, then add salt and fresh ground black pepper.
3. Slide the pan into the oven while you put together the vinaigrette, and roast the cauliflower for 15 minutes before moving it.
4. As the cauliflower cooks, crush the garlic with the sea salt using a mortar and pestle, or mash them together with a fork in a bowl. Use the lemon juice to help transfer that mixture into a bowl, then add the olive oil and whisk until the dressing comes together. Mix in the chopped red peppers, capers and olives, and leave the vinaigrette to mingle while the cauliflower finishes roasting.
5. After about 15 minutes, take the pan out of the oven and gently flip the cauliflower with a wide spatula.
6. Return the pan to the oven and continue roasting for 10-15 minutes, until the cauliflower is browned, a little crisp at the edges, and cooked the way you like it.
7. Serve hot, spooning the garlicky dressing over the cauliflower.