Roasted cauliflower with tomato sauce and olives

Method

Preheat the oven to 180 °C. Add 1 - 2 tbs of olive oil to a baking dish to grease it. Separate the cauliflower from the leaves and clean it. Place the cauliflower with the cut side down in the pan and drizzle with the remaining olive oil. Season with salt and pepper and roast in the oven for about 40 – 45 minutes (depending on size) until the cauliflower is tender and slightly browned at the edges.

Mix the lemon juice with garlic paste, olive oil, capers, olives and sea salt in a bowl. Remove the cauliflower from the oven and pour the tomato sauce in the dish. Spread the olive caper mixture over the cauliflower and sprinkle the hazelnuts over it. Roast cauliflower for another 15 - 20 minutes in the oven. Cut into quarters and serve.

Ingredients

For 4 servings

• 1 cauliflower 800 g
• 3 tbs Rapunzel olive oil crete P.G.I., extra virgin
• Rapunzel sea salt with iodine
• Pepper
• juice of ½ lemon
• 1 tsp garlic paste
• 2 tbs Rapunzel olive oil crete P.G.I., extra virgin
• 50 g Rapunzel capers in olive oil
• 30 g Rapunzel olives amphissa green, without stone in brine
• ¼ tsp Rapunzel sea salt with iodine
• 1 glas Rapunzel tomato sauce tradizionale
• 80 g Rapunzel hazelnuts, chopped