Roasted Califlower slices with Kalamata Olives, Red Bell Peppers, Capers & Lemon

Ingredients:
1 medium head cauliflower
2 T olive oil
salt and fresh ground black pepper to taste

Vinaigrette 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
1 red bell pepper, chopped small
1 T capers 

Instructions:

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. (Don't worry if some piece break off; they will still taste great!)

Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt, since the olives are salty.) 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 (or use a fork and a bowl), 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 olives. chopped red peppers, and capers  and let the vinaigrette ingredients blend while cauliflower continues cooking.  (If you prefer, make the vinaigrette with just the olives and it will still be delicious.)

After about 15 minutes, 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