gregory gourdet's cauliflower recipe plated on a white platter

Gregory Gourdet’s Cauliflower Recipe with Prunes, Sun Dried Tomatoes + Chili

Name: Cauliflower with Prunes, Sun Dried Tomatoes + Chile
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large head cauliflower (about 3 pounds, leaves removed, cut into bite-size florets); 1/2 cup extra-virgin olive oil; 2 tsp kosher salt (plus a pinch); 15 large cloves garlic (finely chopped); 1 cup drained oil-packed roasted or sun-dried tomatoes (halved); 1 cup pitted mixed olives (large ones halved); 1 cup prunes (chopped); 1/4 cup drained capers; 2 tsp red chile flakes; Large handful basil leaves (torn); Small handful small parsley sprigs; 1 juicy lemon

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Check out this cool twist on a classic Mediterranean dish from chef Gregory Gourdet: a cauliflower recipe with prunes, dried tomatoes and chili. It’s a fun and delicious recipe that turns your everyday cauliflower into something really special. Bite-sized cauliflower florets are drizzled in olive oil and seasoned with a heady mix of garlic, sun-dried tomatoes, and prunes for a sweet and savory vibe. Bursting with colors and flavor, it’s a whole new way to enjoy cauliflower that’ll light up your meal!

Here’s what you’ll need to make this cauliflower recipe

Cauliflower
Olive oil
Garlic
Oil packed roasted or sun dried tomatoes
Mixed olives
California prunes
Capers
Chili flakes
Herbs
Salt and pepper to taste

The addition of finely chopped garlic introduces a punchy depth, which is beautifully complemented by the sweet and savory contrast of sun-dried tomatoes and the natural sweetness of chopped prunes. The inclusion of mixed olives adds a briny complexity while capers lend a burst of tangy brightness. The dish is finally brought to life with a squeeze of juicy lemon. This adds a zesty finish that ties all the flavors together perfectly. The result is a visually stunning creation that is light, easy to make, and a truly flavorful and delicious!

stirring ingredients into cauliflower recipe

This easy and flavorful cauliflower recipe promises to be a memorable addition to any meal. It’s a satisfying and healthful option that is as pleasing to the eye as it is to the palate.

Check out this other delicious recipe from Gregory Gourdet!

Maple + Prune Glazed Ginger Cake

This Maple-Glazed Prune Ginger Cake is sure to impress. Perfect for special occasions or as a luxurious treat, it’s a conversation starter, a centerpiece, and maybe, just maybe, a new tradition.

Get the Ginger Cake recipe>>>

Did you make this cauliflower recipe? Be sure to post a picture on Instagram and tag us using the hashtag #CAPrunes!

Cauliflower with Prunes, Sun Dried Tomatoes + Chile

Gregory Gourdet

This delicious cauliflower recipe is packed with flavor and has a sweet and savory vibe. It's a whole new way to enjoy cauliflower, bursting with colors and flavors that'll light up your meal!

5 from 2 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine Mediterranean

Servings servings

Calories 339 kcal

Equipment

sheet pan
large skillet

Ingredients

1 large head cauliflower about 3 pounds, leaves removed, cut into bite-size florets
1/2 cup extra-virgin olive oil
2 tsp kosher salt plus a pinch
15 large cloves garlic finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes halved
1 cup pitted mixed olives large ones halved
1 cup prunes chopped
1/4 cup drained capers
2 tsp red chile flakes
Large handful basil leaves torn
Small handful small parsley sprigs
1 juicy lemon

Instructions

Preheat the oven to 450°F (235°C). On a sheet pan, combine the cauliflower, 1/4 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.
In the meantime, heat the remaining 1/2 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 prunes, tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.
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.

Video

Nutrition

Serving: 1portionCalories: 339kcalCarbohydrates: 32gProtein: 4gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 1419mgPotassium: 842mgFiber: 6gSugar: 13gVitamin A: 759IUVitamin C: 68mgCalcium: 73mgIron: 2mg

Keyword cauliflower, cauliflower recipe with prunes, sun dried tomatoes

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Chef Gregory Gourdet

Gregory Gourdet, chef and mastermind behind Kann and Sousòl, is rocking Portland’s food scene. With big wins like the 2022 James Beard Award for his cookbook “Everyone’s Table” and 2023’s Best New Restaurant for Kann, he’s a culinary star. From his early days in Queens, NY, to making a mark at Jean-Georges’ spots and Departure Restaurant, Gourdet is now spicing up the game with Haitian flavors at Kann’s and Caribbean vibes at Sousòl’s. A favorite on Bravo’s Top Chef and a champion of healthy, global dishes, he’s also been named Chef of the Year and is a voice for sustainability and equality in the food world. From cooking prodigy to influential chef, Gourdet’s all about food that feeds the soul and brings us together.

Photo credit – Eva Kosmas-Flores

Love this cauliflower recipe? It’s true — cauliflower and prunes — they just go together!

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