Having heard the requests from my blog readers, I’m posting another cauliflower recipe. The whole roasted cauliflower post is a hugely popular recipe and this will be a close second (find that recipe at http://wp.me/p3Fs85-lu). An array of Mediterranean flavors elevates this dish to more than just steamed cauliflower. This recipe makes a flavorful side dish or a hearty lunch.
- 1 head of cauliflower (about 1 pound)
- 1/2 cup pitted olives, coarsely chopped
- 1 tablespoon salt-packed capers plus more for garnish, rinsed and drained
- Juice and zest of 1 lemon
- Kosher salt
- 1/8 teaspoon red-pepper flakes (optional)
- 2 garlic cloves, minced
- 1/3 cup extra-virgin olive oil
Trim the cauliflower and break apart into florets. Bring a large pot of water to a boil. Once the water is boiling, add a generous pinch of salt. Add the cauliflower florets and steam until they’re just tender, about 5-6 minutes. Drain well and set aside.
Chop the olives and capers together. Place the mixture in a bowl, add the lemon zest and mix well. Set aside.
In a large skillet over a medium-low flame, heat the olive oil. Add the chili flakes, if using, and the minced garlic. Cook for about 2 minutes. Be careful not to burn the garlic. Stir in the lemon juice and cook for another 2 minutes. Add the olive/caper/lemon zest mixture, and cook for another minute or so. Add the cauliflower to the skillet and cook for another few minutes to re-warm it. Season to taste with salt. Serves 4.
Inspiration: New York Times