Total Time

　　16 minutes

　　I have always loved puttanesca, the promiscuously salty team of flavors that sauced one of my favorite pasta dishes before I went gluten-free. In this quick vegan take on the recipe, I channel that same bold flavor, warming olives, capers, chiles, and jarred roasted tomatoes (or sun-dried, in a pinch) and spooning them all over simply roasted cauliflower.

　　

Ingredients

Serves 4 to 6

　　1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets

　　¾ cup extra-virgin olive oil

　　2 tsp. kosher salt, plus a pinch

　　10 large cloves garlic, finely chopped

　　1 cup drained oil-packed roasted or sun-dried tomatoes, halved

　　¾ cup pitted mixed olives, large ones halved

　　¼ cup drained capers

　　1½ tsp. red chile flakes

　　Large handful basil leaves, torn

　　Small handful small parsley sprigs

　　1 juicy lemon

　　

Step 1

Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.

　　

Step 2

In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.

　　

Step 3

When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.

　　From Everyone's Table © 2021 by Gregory Gourdet. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins, Amazon, or Bookshop.