This is cauliflower that deserves a spot at your table when you have special guests for dinner. Amazing that we can now write such a phrase after a couple of years of social isolation. I go as far as saying that even cauliflower haters will be pleasantly surprised. The sun-dried tomatoes add richness and the olives and balsamic vinegar that acidity that lightens things up. Absolutely delicious. And, by the way, it is vegan-friendly.
CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES
(inspired by Crossroads)
1 head cauliflower, florets only, chopped in pieces
2 tablespoons olive oil (for oven roasting) or olive oil spray for air-frying
Kosher salt and freshly ground black pepper to taste
2 celery stalks, thinly sliced
1 shallot, minced
1/2 cup Castelvetrano olives, pitted and coarsely chopped
8 sun-dried tomatoes in oil, drained and coarsely chopped
2 tablespoons capers
1 tablespoon balsamic vinegar
zest and juice of 1/2 lemon
slivered almonds, slightly toasted, to taste
If roasting the cauliflower in an oven, drizzle the florets with olive oil, season with salt and pepper and roast in 425F oven for about 30 minutes. If using the air-fryer, spray the florets with olive oil, season with salt and pepper and air-fry for 15 to 20 minutes, until golden. Reserve. The cauliflower can be roasted hours in advance or even the day before.
Put a large saute pan over medium-heat and add 1 tablespoon olive oil. Add the celery and shallots, season lightly with salt and pepper. Cook for a couple of minutes, add the olives, sun-dried tomatoes, and capers and cook for a few minutes longer, stirring often. Add the reserved cauliflower, the balsamic vinegar, adjust seasoning. Right before serving, add lemon zest and juice, and top with the toasted slivered almonds.
to print the recipe, click here
Comments: I don’t know which ingredient elevates this recipe, it is a tight match between the sun-dried tomatoes and the green olives. At any rate, it was an outstanding side dish. I highly recommend it. We enjoyed it with grilled chicken breasts, super simple. Just a marinade with olive oil, Garam masala and salt.
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2 thoughts on “CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES”
Yes, shall definitely copy this recipe of yours ! We are at winter’s door and my favourite cauliflower will be catching my eye at the supermarket . . . looking for taste and more taste all th- to me Sicilian and Sardinian – tastes will be so inviting . . . have not used celery in similar dishes and shall try . . . only some simple grilled lamb cutlets or marinated pork chops needed for a fabulous meal . . .
Really like the savory addition of sun dried tomatoes and olives.
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