Romanesco with Green Olives and Capers Recipe

1. 1

   Cut the romanesco into small florets and soak in ice water to cover for 20 minutes.

2. 2

   Meanwhile, chop together the olives, capers, 3 tablespoons of the parsley, and the lemon zest.

3. 3

   In a small pot, heat the oil and red pepper flakes over medium-low heat until hot.

4. 4

   Remove from the heat and stir in the olive mixture, 1/2 teaspoon salt, and the lemon juice.

5. 5

   Set aside.

6. 6

   Bring a large pot of salted water to a boil.

7. 7

   Drain the romanesco, drop it into the boiling water with the garlic cloves, and cook the florets until just tender, 3 to 5 minutes.

8. 8

   Drain well.

9. 9

   Chop the cooked garlic with the remaining 1 tablespoon parsley, place in a large bowl, add the florets and olive-caper dressing, and toss well.

10. 10

    Taste and adjust with salt, red pepper flakes, and lemon juice.

11. 11

    If serving at room temperature, adjust seasoning again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.