Cauliflower with Olives Capers and Parsley
Elevate your side dish game with this vibrant and flavor-packed recipe for Cauliflower with Olives, Capers, and Parsley. Tender, blanched cauliflower florets are pan-sautéed in fragrant garlic-infused olive oil and seasoned with a hint of red pepper flakes for a subtle kick. A harmonious blend of briny black olives, tangy capers, and bright, citrusy lemon zest and juice ensures every bite bursts with Mediterranean-inspired goodness. Finished with a sprinkle of freshly chopped parsley for a pop of color and freshness, this easy-to-make dish is perfect served warm or at room temperature. Whether you're looking for a healthy veggie side or a light, satisfying meal, this recipe is a beautiful combination of bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Extra-virgin olive oil
- 2 large Garlic cloves
- 0.25 teaspoons Red pepper flakes
- 0.5 cups Black olives (pitted and sliced)
- 2 tablespoons Capers (drained)
- 1 whole Lemon (zested and juiced)
- 0.25 cups Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the cauliflower and remove the leaves. Cut the cauliflower into bite-sized florets.
Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes until just tender but still crisp. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (minced) and red pepper flakes, cooking until fragrant, about 30 seconds to 1 minute.
Add the blanched cauliflower to the skillet. Stir well to coat the florets in the flavored oil and cook for 5-7 minutes, stirring occasionally, until lightly browned and tender.
Stir in the sliced black olives, capers, lemon zest, and lemon juice. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Season the dish with salt and black pepper to taste.
Remove the skillet from heat and toss the cauliflower mixture with fresh chopped parsley.
Transfer to a serving dish and serve warm or at room temperature as a side dish.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 14.5 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2651 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
