You may also like
Categories:
cauliflower brine-cured green olives capers fresh Italian parsley leaves lemon extra-virgin olive oil red pepper kosher lemon juice garlic
Viewed: 76 - Published at: 9 years agoIngredients
- 1 large or 2 medium heads romanesco or cauliflower (about 2 pounds)
- 3/4 cup brine-cured green olives, pitted
- 2 tablespoons capers
- 4 tablespoons fresh Italian parsley leaves
- Grated zest of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Kosher or sea salt
- 1 tablespoon lemon juice
- 4 large cloves garlic, peeled
Method
- Cut the romanesco into small florets and soak in ice water to cover for 20 minutes.
- Meanwhile, chop together the olives, capers, 3 tablespoons of the parsley, and the lemon zest.
- In a small pot, heat the oil and red pepper flakes over medium-low heat until hot.
- Remove from the heat and stir in the olive mixture, 1/2 teaspoon salt, and the lemon juice.
- Set aside.
- Bring a large pot of salted water to a boil.
- Drain the romanesco, drop it into the boiling water with the garlic cloves, and cook the florets until just tender, 3 to 5 minutes.
- Drain well.
- Chop the cooked garlic with the remaining 1 tablespoon parsley, place in a large bowl, add the florets and olive-caper dressing, and toss well.
- Taste and adjust with salt, red pepper flakes, and lemon juice.
- If serving at room temperature, adjust seasoning again before serving.
