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Roasted Cauliflower With Kalamata Vinaigrette

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Photo: Epicurious

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Ingredients for 4 servings

1 (2 1/2-to 3-pounds) head cauliflower

1/4 cup extra-virgin olive oil, divided

1 small garlic clove

1 to 2 tablespoons fresh lemon juice (to taste)

1/4 cup pitted kalamata olives, finely chopped

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