Roasted Cauliflower with Kalamata Vinaigrette
['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']
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
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