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

Directions

Preheat oven to 450F/200C. Remove leaves from cauliflower, then use a large knife to cut the cauliflower into slices an even 3/4 inch thick, slicing through the core. Cut core section away from the slices and arrange cauliflower slices in a single layer on a baking sheet. Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning. While cauliflower roasts, mash garlic and sea salt in a mortar and pestle , then rinse the garlic and salt mixture into a bowl with the lemon juice. Stir in the olive oil, whisking until the dressing is emulsified. Stir in chopped red peppers, capers and olives and let the vinaigrette ingredients blend while cauliflower continues cooking. After about 15 minutes, remove cauliflower from the oven and carefully turn cauliflower pieces with a large turner. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking. Serve hot, with the garlicky dressing mixture drizzled over cauliflower.