Cauliflower Puttanesca

Ingredients

• 1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
• ¾ cup extra-virgin olive oil
• 2 tsp. kosher salt, plus a pinch
• 10 large cloves garlic, finely chopped
• 1 cup drained oil-packed roasted or sun-dried tomatoes, halved
• ¾ cup pitted mixed olives, large ones halved
• ¼ cup drained capers
• 1½ tsp. red chile flakes
• Large handful basil leaves, torn
• Small handful small parsley sprigs
• 1 juicy lemon

Steps

1. Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
2. In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
3. When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.