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Cauliflower with Olives

From the book Molto Gusto by
Serves 6

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)
tsp. hot red pepper flakes (optional)
3 Tbsp. lemon agrumato oil, or 3 Tbsp. extra-virgin olive oil plus ½ tsp. grated lemon zest


  1. 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.
  2. 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 Molto Gusto by Mario Batali.

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