1 head cauliflower, about 2 lb (1 kg)
3 Tbsp olive oil, or as needed
½ tsp kosher salt
3 Tbsp capers, rinsed and chopped, or to
taste
2 tsp finely chopped lemon zest
3 cloves garlic, minced
¼ tsp red chili flakes, or to taste
3 Tbsp finely chopped pitted black or green
olives
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| Salty tastiness. |
Remove the outer leaves of the cauliflower and trim off
the stem end.
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| The nefarious cauliflower, which exists, preposterously, in forms other than frozen bags of pre-cut florets. |
Cut the cauliflower into ½-inch (12-mm) slices from the top to
bottom, using the entire head, florets and stalks. The cauliflower will break
up as you slice it, leaving you with pieces of varying sizes and shapes. Heat
the olive oil in a large saute pan over medium heat. (You may need to cook the
cauliflower in batches.) When the oil is hot, add the cauliflower. Allow it to
sizzle and begin to brown, stirring often so it does not scorch. When the
cauliflower begins to soften slightly, after 3-4 minutes, add the salt, capers,
lemon zest, garlic, chili flakes, and olives. Continue cooking, stirring often,
until the cauliflower is golden brown and the other ingredients have
caramelized and the flavors have melded, 10-15 minutes.
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| This part smells REALLY good. |
As you stir, scrape the
pan with your spoon to loosen the caramelized bits that have stuck to the
bottom. Taste and adjust the seasoning with chili flakes, capers, and salt.
Serve at once.
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| Served with venison sausage! |
My Rating: 5/5 "Before I made this I honestly thought the best way to prepare cauliflower was to drown it in so much cheese you don't know you're eating cauliflower. I now see the error of my ways. This is impeccably seasoned and very memorable. I made a full meal out of the leftovers - nothing but cauliflower, and I was comfortably full afterward. Love it!"
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