Cauliflower with olives from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • capers
  • cauliflower
  • Kalamata olives
  • lemon olive oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil and lemon zest for agrumato oil.

  • L.Nightshade on July 25, 2011

    I went the lemon zest in olive oil route for the time being. I warmed them together a bit earlier in the day, then let the flavors mingle. I did not soak my salted capers overnight, as I hadn't planned this dish that far in advance. I normally just rinse the salt off under running water. This time I did let them soak for a bit, but apparently not long enough to taste a difference from the rinsing method. Anyway, we loved this dish! I liked the char that broiling brings to the cauliflower, and all the ingredients work well together. This dish would also work well as a tapa in a Spanish themed menu.

  • Breadcrumbs on August 08, 2010

    p. 48 - Tried this for the first time Aug 2010, excellent antipasti - will definitely add to my faves. I didn't have the lemon agrumato oil so instead added some lemon zest to warm evoo and steeped for 30 mins. All flavours worked beautifully together and I loved the sweet, caramelized flavour the broiling process brought out. Fabulous!

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