From Mario Batali
Makes up to 8-10 servings as a side dish
1 large or 2 medium heads Romanesco cauliflower
1 cup brine-cured green olives, pitted
3 tablespoons capers, rinsed and drained
1/4 cup finely chopped Italian parsley
grated zest and juice of 2 lemons
1/3 cup plus 1/4 cup olive oil, divided
1 tablespoon hot red pepper flakes (or to your taste)
10 cloves garlic
1. Fill a large bowl with ice water. Cut the cauliflower into small florets, submerge them in the ice water, and set aside to soak for 10 minutes.
2. Meanwhile, combine the olives, capers, parsley, and lemon zest on a chopping board, and chop together until minced.
3. In a small pot, heat the 1/3 cup olive oil and red pepper flakes over medium-low heat until hot. Remove from heat and stir in the olive mixture, 1 teaspoon salt, and the lemon juice. Set aside.
4. Bring a large pot of water to a boil, add 2 tablespoons salt. Drain the romanecsco from its ice bath and drop it into the boiling water, adding the garlic cloves. Cook until the florets are just tender, about 5 minutes. Drain well, separating out the garlic cloves. Chop and add the cooked garlic cloves to the olive-caper dressing.
5. Place the dressing in a large bowl, add the cauliflower and toss well. Taste and add more salt, red pepper flakes, and/or lemon juice as needed. Serve hot or at room temperature, drizzled with the remaining olive oil. (If serving at room temperature, adjust the seasoning again before drizzling with oil.)