Culinate editor’s note: My broiler is at the bottom of my oven and doesn’t allow a 4-inch clearance for broiling. Instead, I roasted the cauliflower for 20 minutes in a preheated 400-degree oven, stirring several times throughout the cooking time.
| ||1 || medium head cauliflower (about 2 pounds), trimmed, halved lengthwise, cored, and cut into bite-sized pieces |
| ||3 || Tbsp. extra-virgin olive oil |
| ||~ || Maldon or other flaky sea salt and coarsely ground black pepper |
| ||½ || cup pitted Kalamata olives |
| ||3 || Tbsp. salt-packed capers, rinsed and soaked overnight in cold water (change the water several times) |
| ||1½ || tsp. hot red pepper flakes (optional) |
| ||3 || Tbsp. lemon agrumato oil, or 3 Tbsp. extra-virgin olive oil plus ½ tsp. grated lemon zest |
- Preheat the broiler. Toss the cauliflower with the olive oil in a large bowl and season with salt and pepper. Spread out in a single layer on a large baking sheet (set the bowl aside) and broil 4 inches from the heat source, stirring occasionally, for 15 to 17 minutes, or until lightly charred in spots and just tender.
- Return the cauliflower to the bowl, add the olives, capers, red pepper flakes, if using, and lemon oil, and toss to mix well. Taste and season with more salt and/or pepper if necessary. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors.
The cauliflower can be refrigerated for up to 3 days; bring to room temperature before serving.
This content is from the book
by Mario Batali.