Roasted Cauliflower Tapenade with Romano and Almonds


Roasted Cauliflower Tapenade with Romano and Almonds makes for a good crostini topper for a party, Oscar or otherwise.

Roasted Cauliflower Tapenade with Romano and Almonds

Roasted Cauliflower Tapenade with Romano and Almonds

By the Associated Press Start to finish: 45 minutes Servings: 12


  • 1 head cauliflower, cored and cut into chunks
  • 5 tablespoons olive oil, divided
  • Salt and ground black pepper
  • 1/4 cup finely chopped cherry or Peppadew peppers
  • 1/4 cup grated romano cheese
  • 1/4 cup chopped toasted almonds


  1. Heat the oven to 400 F. Line a rimmed baking sheet with foil.
  2. Working in batches in a food processor, pulse the cauliflower chunks to small pieces, about 1 / 4inch.
  3. Transfer the cauliflower to a medium bowl and toss with 2 tablespoons of the olive oil and a sprinkle each of salt and black pepper. Spread on the prepared baking sheet and bake until lightly browned, stirring once or twice, about 30 minutes. Return the cauliflower to the bowl and stir in the remaining olive oil, the chopped peppers, cheese and almonds. Serve warm or at room temperature.


Nutrition information per serving: 80 calories; 60 calories from fat (75 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 1 g fiber; 1 g sugar; 2 g protein; 120 mg sodium.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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