27 minutesA 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
