Sicilian Cauliflower

 

As the Sicilians say, Burrasca furiusa prestu passa—A furious storm passes quickly. At SMC a furious May 1st snowstorm has given way to rocky mountain summer and yearnings for light veggie fare. This gastro-solution comes courtesy of Terri Huggett, one of our amazing chefs.

8 cloves garlic, minced

¼ cup kalamata olives, finely chopped

2 Tbsp. flat leaf parsley, finely chopped

3 Tbsp. capers, drained and chopped

2 Tbsp. lemon juice

ground black pepper, to taste

2 heads cauliflower, cored and divided into large florets

In a small bowl, combine garlic, olives, parsley, capers, lemon juice, and black pepper.
Steam or blanch cauliflower until done to your taste. Drain, place in a large bowl and add olive mixture. Stir to blend. Good when hot or at room temperature. Serves 8.