Cauliflower with Prunes, Sun Dried Tomatoes + Chile
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!
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