Two words describe this side dish from Mario Batali’s cookbook, Molto Gusto: De. Lish. Oh, just thought of two more words: Easy. Peasy. Yes, those may not be real words, but the praise you will receive when you make this recipe for Cauliflower with Olives will be very, very real.
You can make this dish ahead of time, the leftovers are soooo good and it’s pretty good for you. We really can’t say enough about the perfection of this wonderful side dish.
Cauliflower with Olives
Serves 6
Recipe adapted from Molto Gusto by Mario Batali
- 1 medium head cauliflower, trimmed, halved lengthwise, cored, and cut into bit-sized or smaller florets
- 3 tablespoons extra virgin olive oil
- Maldon or other flaky sea salt and coarsely ground black pepper
- 1/2 cup pitted Kalamata olives
- 3 tablespoons salt-packed capers, rinsed
- 1 1/2 teaspoons hot red pepper flakes (optional . . . but not to us!)
- 3 tablespoons extra virgin olive oil plus 1/2 teaspoon grated lemon zest
In large bowl, toss cauliflower with 3 tbsp oil. Season with salt and pepper. Spread in single layer on large baking sheet. Broil 4 inches from the heat source, stirring occasionally, 15 to 17 minutes, or until lightly charred in spots and just tender.
In small bowl, stir together remaining 3 tbsp oil with zest.
Return cauliflower to large bowl. Add olives, capers, red pepper flakes and lemon oil. Toss to mix well. Season with more salt and/or pepper if necessary. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors. (The cauliflower can be refrigerated for up to 3 days; bring to room temperature before serving.)