Cauliflower With Capers, Black Olives and Chiles

Name: Cauliflower With Capers, Black Olives and Chiles
Cook time: 25 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: About 1 pound of cauliflower; 1/2 cup pitted black olives, coarsely chopped; 1 heaped tablespoon salt-packed capers, rinsed and drained; 2 tablespoons finely chopped flat-leaf parsley; Grated zest and juice of a lemon; Sea salt; Pinch of crushed red-chile pepper; 2 garlic cloves, crushed and chopped; 1/3 cup olive oil, preferably a deep-flavored oil from Italy or Greece

By Tamar Adler

Updated April 30, 2024

Cauliflower With Capers, Black Olives and Chiles — Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Total Time: 25 minutes
Cook Time: 25 minutes
Rating: 4(143)
Notes: Read community notes

This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.

Featured in: Three Pantry Staples With the Power to Transform

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 4-6

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

143 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Sem6 years ago

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.

Ronnie Ross6 years ago

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!

Katherine6 years ago

Incredible! My husband took a bite and then immediately raised his hand for a high-five. :) We sautéed the cauliflower instead of boiling, and added carrots and kale. Loved every bite!

JenaCass5 years ago

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.

tb6 years ago

Same as Sem, liked it a lot, but would use less lemon juice next time. Would make it a side with a fish dish next time.

Eric6 years ago

I'm going to echo two of the previous commenters and say that the combo of boiled cauliflower and the juice of an entire lemon made this way too watery for me. I liked the flavors a lot, but next time I'll roast the cauliflower and use lemon zest only, or maybe just a spritz of juice.

Karen6 years ago

loved the basic flavor combo - not too lemony for usI But I oven- toasted the cauliflower (tossed first in olive oil) and the result, with the olive mixture, was way too oily. Darn!

S Case6 years ago

We love it! However, I roasted rather than boiled the cauliflower. It's slight sweetness pairs well with the salty and sour flavors of the olive-caper dressing. That said, I will try boiling next time and enjoy that too, I'm sure!

kate1 year ago

Please please please roast the cauliflower. Otherwise lovely side dish

Maura1 year ago

Fully prepared dish, then let it sit in fridge for a few hours so I could quickly reheat for dinner. It really soaked up the flavors. I added some feta as a last minute thought and it was fantastic!

Waldo2 years ago

Don't cut up too small....quarter florets

Leslie2 years ago

Great recipe! I didn't have a fresh lemon, so used dried lemon peel and bottled juice - still very good! just gave a light splash, as I'd halved the recipe to serve 2. Used pimento de Espelette, as I really enjoy the fruity flavors. Will do again!

Blaze2 years ago

Next time I would roast the cauliflower. The flavor was not well developed with the cauliflower cooked this way.

Anne2 years ago

Loved this. Could base an entree on it, maybe pasta with shrimp or seafood. The sauce is delicious.

GretcheKnits4 years ago

I used made-myself-fresh cauliflower rice. Started it with a little garlic-infused olive oil, then added about 1/4 c. water and covered on medium heat while I prepped the rest of the ingredients. Combined everything and served. Yummy, and leftovers almost better reheated next day.

JenaCass5 years ago

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.

Karyn6 years ago

I didn't think it was too lemony at all, kind of added a 1/3 more of everything except the lemon and it was delicious. Served it at room temperature with a roasted chicken...yum!

S Case6 years ago

Julie6 years ago

Thought it was fabulous! Made it with 1/2 tsp. crushed red-chile pepper and sans olives. Did not think it was too watery with all lemon juice, but maybe I had a larger head of cauliflower. Will try with addition of anchovies next time. Going in the permanent rotation. Looking forward to the leftovers tonight!

NewPea6 years ago

I found the recipe called for way too many olives and capers, both of which I love, but they overpowered the entire dish. Next time I will reduce those measures drastically. I'm hoping then to be able to taste the cauliflower.

David W.6 years ago

Very tasty but a little too salty. I steamed the cauliflower rather than boiling it and added half a tin (1 oz total) of anchovy filets finely chopped to the step with saute of garlic and chile flakes. Overall effect is very pleasing and left-overs should be even better the next day reheated. Not too acidic for me -- very nice.

Ronnie Ross6 years ago

Karen6 years ago

loved the basic flavor combo - not too lemony for usI But I oven- toasted the cauliflower (tossed first in olive oil) and the result, with the olive mixture, was way too oily. Darn!

Private notes are only visible to you.