Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 head cauliflower, about 11/2 Ib (750 g)
- 1/3 cup (3 fl oz/80 ml) olive oil Zest of 1 lemon
- 1/2 cup (75 g) pitted green olives, such as Cerignola, roughly chopped
- Sea salt and freshly ground pepper

In this recipe, mild cauliflower is the perfect foil for savory olives and tangy lemon zest. You can substitute Romanesco cauliflower, sometimes called Romanesco broccoli, for the white cauliflower. These eyecatching members of the big cabbage family are a beautiful shade of lime green and have cone-shaped florets that look like exotic seashells. They are slightly sweeter and more tender than white cauliflower. You'll find Romanesco cauliflower in the market from late September through November.

Trim the cauliflower and cut it into 2-inch (5-cm) florets.
Position a rack in the middle of the oven and preheat to 400°F (200°C). In a shallow roasting pan large enough to hold the cauliflower pieces in a single layer, combine the cauliflower, olive oil, lemon zest, and olives. Season with salt and pepper and toss to mix well. Spread the ingredients in a single layer.

Bake the cauliflower, stirring occasionally, until browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve at once.

Buon appetito !