27 minutes
A delightful blend of charred cauliflower florets with tangy Kalamata olives, capers, and a hint of lemon, perfect for a light meal or a flavorful side dish.
Cauliflower Head, trimmed, halved, cored, and cut into bite-size florets
0 lb
tablespoons
Flaky Sea Salt
to taste
Black Pepper, coarsely ground
to taste
Kalamata Olives, pitted
cups
Capers, rinsed and soaked overnight, with water changed several times
tablespoons
Hot Red-Pepper Flakes, optional
teaspoons
tablespoons
1. Broiler Warm-Up
Begin by preheating your broiler to the appropriate setting for high heat.
2. Seasoning the Cauliflower
In a large mixing bowl, combine the cauliflower florets with the extra-virgin olive oil, tossing them until well-coated. Season generously with flaky sea salt and freshly ground black pepper.
3. Broiling the Florets
Arrange the seasoned cauliflower in a single layer on a large baking sheet. Broil the cauliflower approximately 4 inches from the heat source, giving them an occasional stir, for 15 to 17 minutes. The goal is to achieve a light charring on the edges and ensure the florets are tender.
4. Tossing with Accents
Once broiled to perfection, transfer the cauliflower back into the bowl. Now, stir in the Kalamata olives, soaked capers, and red pepper flakes if desired. Drizzle with the lemon agrumato oil (or the olive oil and lemon zest mixture) and toss everything until the ingredients are evenly distributed.
5. Final Seasoning
Give the dish a final taste test, adjusting the salt and black pepper to your liking.
6. Ready to Serve
This dish is best enjoyed immediately while warm. Alternatively, let it stand at room temperature for up to an hour to allow the flavors to meld more deeply.
Charring Vegetables . The key technique here is high-heat cooking to achieve a deep, caramelized char on the cauliflower without overcooking it. This can be done in a very hot skillet, under a broiler, or on a grill. Mastering this technique allows you to apply it to a wide range of vegetables, such as broccoli, Brussels sprouts, or asparagus.
Replace cauliflower with broccoli and olives with capers. You can add toasted almonds for crunch and finish with a squeeze of lemon for brightness.
Briny and Smoky . The combination of smoky charred vegetables with the saltiness of olives creates a balance of flavors that can be applied to other dishes. You can replicate this with different pairings, like charred zucchini with capers or roasted bell peppers with anchovies.
Use asparagus instead of cauliflower, and finely chopped anchovies in place of olives. Add some shaved Parmesan and a drizzle of olive oil for a complete dish.
Add roasted chickpeas to the medley for added protein and a different texture.
Cut the cauliflower into uniform pieces for even cooking and ensure it is completely dry before roasting to prevent steaming and achieve a better char.
Use high-quality Kalamata olives and rinse them if packed in brine to avoid excess saltiness.
Preheat your oven to around 450°F (230°C) and your baking sheet to help char and caramelize the cauliflower.
Salt the cauliflower before roasting to draw out moisture and enhance caramelization, then add additional flavors like lemon zest or spices after roasting.
Add red wine vinegar or lemon juice to contrast the smoky cauliflower and salty olives, brightening the dish.
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