Wednesday, September 22, 2010

Roasted Cauliflower with Olives

This is a side dish that goes molto buono with Italian food. It is easy-peasy. Read through the recipe, and you will see that it doesn't take much work.


1 large head cauliflower, trimmed & cut into bite-sized florets.
6 tbsp. extra-virgin olive oil (use a good quality olive oil here, for sure)
Sea Salt
Coarsely ground black pepper
1/2 tsp. fine grated lemon zest
1/2 cup pitted kalamata olives (you can slice the olives in half, or not, I buy them prepitted, but be careful some pits are not left in them)
3 Tbsp. salt-packed capers, rinsed and drained.
1/4 tsp or more red chili flakes (I only use 1/4 tsp., but you could add more, if you like it spicy)

In large bowl, toss cauliflower with 3 Tbsp.olive oil. Season with salt and pepper. Spread in a single layer on large baking sheet. Broil four inches beneath preheated broiler, stirring occasionally, for about 15 minutes, or until lightly charred in spots and just tender. (be careful not to let them burn).

In small bowl, stir together remaining 3 Tbsp. oil with zest. Return cauliflower to large bowl. Add olives, capers, red pepper flakes and lemon zest. Toss to mix well. Season with more pepper, if desired. You can serve this dish immediately, but I prefer to let it stand at room temperature for up to one hour, before serving.
Makes 4 to 6 side dishes, depending on the size of your cauliflower.

No comments:

Post a Comment