A colorful side dish always makes dinner more special and festive no matter what you’re serving as an entree.

I love the colors in this dish — I’ve made it with different veggies on different occasions but this combo seemed the prettiest to me (black olives work too though). And the olives add a surprisingly tasty tang. It’s perfect for Shabbat dinner

Bonus: if you have any leftovers you can sprinkle them with vinaigrette for a lovely salad. Add cooked potato or hard cooked egg if you have some.

ROASTED CAULIFLOWER WITH Tomatoes and Green Olives

• 4 cups bite sized cauliflower florets

• 4 tablespoons olive oil

• kosher salt or sea salt

• 2 dozen halved cherry tomatoes

• 10-12 green pitted olives

• 2 tablespoons chopped chives or green scallion tops

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Place the cauliflower pieces on the parchment and sprinkle with 3 tablespoons of the olive oil. Toss the pieces to coat them evenly with the olive oil. Sprinkle with salt. Roast for about 20 minutes, tossing the pieces once during that time, or until lightly browned. Sprinkle the tomatoes and olives with the remaining olive oil and add them to the cauliflower. Toss the ingredients and roast for another another 10 minutes. Sprinkle with chives and serve.

Makes 4 servings