Cauliflower with Olives and Cherry Tomatoes
1 head of cauliflower, broken into florets
1 basket of cherry tomatoes
1 cup pitted olives
1/2 cup lemon dressing
1 cup arugula salad
1 small sprig of oregano leaves
1 garlic clove, grated
2 lemons juiced
Splash of olive oil
salt to taste
Preheat oven to 400F.
Place the cauliflower on a sheet pan and toss with olive oil. Roast for 30 to 40 minutes, until it starts to brown and becomes soft. Turn it occasionally to brown evenly.
When the cauliflower is almost done add the whole cherry tomatoes and olives to the sheet pan and continue roasting until the tomatoes are just starting to burst about 5 more minutes.
Season with salt and lemon dressing Finish by adding the arugula and stirring just to wilt.