Recipe Index

Italian | Cauliflower with Olivesvegan

Revised on January 12, 2012

This is actually an Italian dish. I've seen a few different versions. I really like this one. The cauliflower is slightly charred, the olives and capers are salty, and the freshly grated lemon zest adds freshness.

cauliflower with olives


1 medium head of cauliflower, trimmed, cored and cut into bite-size florets

extra-virgin olive oil

Maldon salt, to taste

freshly ground pepper, to taste

1/2 cup pitted Kalamata olives

3 tablespoons capers

lemon zest from 1 lemon



Preheat the broiler. Place cauliflower on baking sheet in a pile. Drizzle with olive oil. Salt and pepper to taste. Toss then spread out into a single layer. Broil about 4 inches from the heat source, stirring once, for about 10 minutes. Time depends on cauliflower and your oven, so don't walk away. Broil until lightly charred in spots and cauliflower is tender.

Remove from oven. Place cauliflower in a bowl. Add a drizzle of olive oil, olives, capers, and lemon zest. Toss to mix well. Salt and pepper to taste. Let stand at room temperature until ready to serve.


(Ref. "Cauliflower with Olives" recipe, Molto Gusto.)