A warm roasted cauliflower salad with fresh figs, Kalamata olives, and a bright chimichurri sauce.
Preheat oven to 450 degree F. If desired, line a large rimmed baking sheet with parchment.
Arrange cauliflower on baking sheet and drizzle with olive oil. Tuck sliced onion throughout. Sprinkle with small pinch of sea salt (keep in mind that olives will lend plenty of saltiness). Slide into oven and roast 20 minutes.
Remove tray from oven and carefully flip each cauliflower floret. Scatter olives on baking sheet. Slide back into oven and roast another 10 - 15 minutes, or until olives are sizzling and cauliflower edges are golden brown.