Ingredients
Scale
- 1 medium head cauliflower cut into florets and washed
- 2 Tbsps butter
- 1 clove garlic minced
- 3 Tbsps capers
- 8 Kalamata olives pitted and halved
- Juice of half of a lemon
- Pinch of red chili flakes
- Pinch of salt, pepper, and paprika
- 1 Tbsp fresh chopped parsley
Instructions
Cauliflower:
- Bring a medium pot of water to boil. Toss in cauliflower and cook for about 10 minutes or until fork tender. If using a steamer it may take longer.
The sauce:
- In a sauté pan throw in the butter, capers, olives, garlic, and chili flakes. Turn heat to a medium and melt butter stirring to incorporate all the ingredients. Turn off heat.
Finishing touches:
- Drain the cauliflower and place it in the pan with the butter sauce. Season with salt, pepper and paprika and gently toss. Taste again for seasoning and adjust if necessary. Garnish with fresh chopped parsley, and serve.
Notes
You can use a vegetable steamer to cook the cauliflower. It may take a bit longer to get it to the texture you want.
You could substitute the Kalamata olives with anchovies to get the same umami. Give it a try!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dishes
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: cauliflower, evo oil, garlic, side dish, Mediterranean cuisine, capers, Kalamata olives, vegetarian, lemon,
