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
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.
recipe from The Santa Monica Farmer's Market Cookbook" by Amelia Saltsman 2007