Steamed Cauliflower with Olives and Capers


Steamed Cauliflower

Steamed Cauliflower with Olives and Capers

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 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

One comment

  1. Elyse Simon

    Hi Pam,

    A cauliflower dish is just what I needed with head in the refrigerator waiting to served. This sounds filling and tasty and the picture is gorgeous. I enjoy your writing, it is to the point and inviting. Thank you for your zesty blog!
    Your twin,

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