Cauliflower With Capers, Black Olives and Chiles Recipe (2024)

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.

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!

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!

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.

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.

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.

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!

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!

Please please please roast the cauliflower. Otherwise lovely side dish

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!

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

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!

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

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

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.

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.

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!

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!

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!

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.

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.

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!

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!