About 1 pound of cauliflower
½ cup pitted black olives, coarsely chopped
1 heaped tablespoon salt-packed capers, rinsed and drained
2 tablespoons finely chopped flat-leaf parsley
Grated zest and juice of a lemon
Pinch of crushed red-chile pepper
2 garlic cloves, crushed and chopped
⅓ cup olive oil
Trim the cauliflower, and break the head apart into florets.
On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
The New York Times