1 large or 2 medium heads romanesco or cauliflower (about 2 pounds)3/4 cup brine-cured green olives, pitted
2 tablespoons capers
4 tablespoons fresh Italian parsley leaves
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
Kosher or sea salt
1 tablespoon lemon juice
4 large cloves garlic, peeled
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Cut the romanesco into small florets and soak in ice water to cover for 20 minutes. Meanwhile, chop together the olives, capers, 3 tablespoons of the parsley, and the lemon zest. In a small pot, heat the oil and red pepper flakes over medium-low heat until hot. Remove from the heat and stir in the olive mixture, 1/2 teaspoon salt, and the lemon juice. Set aside. Bring a large pot of salted water to a boil. Drain the romanesco, drop it into the boiling water with the garlic cloves, and cook the florets until just tender, 3 to 5 minutes. Drain well. Chop the cooked garlic with the remaining 1 tablespoon parsley, place in a large bowl, add the florets and olive-caper dressing, and toss well. Taste and adjust with salt, red pepper flakes, and lemon juice. If serving at room temperature, adjust seasoning again before serving.
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recipe from The Santa Monica Farmer's Market Cookbook" by Amelia Saltsman 2007