Cauliflower With Capers, Black Olives and Chiles
Updated March 24, 2026
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 1 pound of cauliflower
- ½cup pitted black olives, coarsely chopped
- 1heaped tablespoon salt-packed capers, rinsed and drained
- 2tablespoons finely chopped flat-leaf parsley
- Grated zest and juice of a lemon
- Sea salt
- Pinch of crushed red-chile pepper
- 2garlic cloves, crushed and chopped
- ⅓cup olive oil, preferably a deep-flavored oil from Italy or Greece
Nutritional analysis per serving (6 servings)
145 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the cauliflower, and break the head apart into florets.
- Step 2
On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
- Step 3
Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
- Step 4
Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
- Step 5
Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
Private Notes
Comments
Roast cauliflower with olive oil and S&P at 400 degrees for 15 minutes or until mostly tender. Don’t burn. Doubled the sauce for 3lb cauliflower.
We liked it a lot, but found this amount of lemon so overpowering that we barely tasted the featured trio. Will reduce the lemon by half next time.
Fabulous! Large florets blanched about 4 minutes. Poured the dressing on the drained cauliflower and brought it to room temp to refrigerate and serve the next day. Warm VERY briefly so it doesn't turn to mush. I ate the leftovers cold (right out of the fridge) the next day and it was great. Will remember this for picnics next summer!
This salad is a winner! But I also recommend amping it up to be the classic Neapolitan Christmas salad, Insalata di Rinforzo. Add sliced roasted or jarred red peppers & crush an anchovy or two into the dressing. Add a hint of dry oregano.You won't regret it! Colors of the Italian flag.
Microwave the cauliflowers instead: The florets won't be water-logged, and you'll get a better charred coating. And if you're not averse to it, cut back on the capers and throw in a few anchovy fillets: it's a quick and easy bagna cauda you've just created.
I loved this recipe. served with a grilled Tri tip. New go to cauliflower recipe. I wonder how this sauce would be on other veggies???