Cauliflower With Olives and Sun-dried Tomatoes

  • 2 heads cauliflower (1 1/2 pounds each), stems and cores removed, florets chopped into 1-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, finely diced
  • 2 celery stalks, thinly sliced on a diagonal
  • 1 cup mixed Nicoise and Castelvetrano olives, pitted and coarsely chopped
  • 8 sun-dried tomatoes in oil, drained and coarsely chopped (about 1/2 cup)
  • 3 jarred Calabrese peppers packed in oil, such as Frutto d’Italia, stemmed, halved lengthwise, seeded, and chopped (substitute jarred cherry peppers if unavailable)
  • 3 garlic cloves, minced
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup pine nuts, toasted
  • Zest of 1 lemon, removed with a zester

1. Preheat the oven to 450 degrees Fahrenheit.

2. Put the cauliflower in a large mixing bowl. Drizzle with 3 tablespoons of the oil, season with salt and pepper, and toss to coat evenly. Spread the cauliflower out in a single layer on a large baking sheet and roast for 30 to 35 minutes, shaking the pan from time to time, until tender and slightly charred. Set aside. (The roasted cauliflower can be prepared a couple of hours in advance, covered, and held at room temperature.)

3. When the oil is hot, add the onion and celery and cook, stirring, until soft, about 2 minutes. Add the olives, sun-dried tomatoes, peppers, and garlic and cook, stirring, until tender, about 2 minutes. Add the roasted cauliflower, along with the vinegar, tossing to combine, and heat through, about 1 minute. Season with salt and pepper.

4. Transfer the cauliflower to a serving bowl or individual plates and scatter the parsley, pine nuts, and lemon zest on top. Serve warm.