chef tal’s cauliflower with olives & tomatoes

chef tal’s cauliflower with olives & tomatoes

yield: serves 4

chef tal’s cauliflower with olives & tomatoes

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  • 2 headscauliflower (1 ½ pounds each), stems and cores removed, florets chopped into 1-in pieces
  • 4 tbspextra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/2red onion, finely diced
  • 2celery stalks
  • 1 cupmixed Nicoise and Castelvetrano olives, pitted and coarsely chopped
  • 8sun-dried tomatoes in oil, rained and coarsely chopped (about ½ cup)
  • 3arred Calabrese peppers packed in oil, stemmed, halved lengthwise, seeded, and chopped
  • 3 clovesgarlic, minced
  • 3 tbspwhite balsamic vinegar
  • 1/2 cupfresh flat-leaf parsley, coarsely chopped
  • 1/4 cuppine nuts, toasted
  • zest of 1 lemon, removed with zester

chef tal’s cauliflower with olives & tomatoes


Preheat the oven to 450°F.

Put the cauliflower in a large mixing bowl. Drizzle with 3 tablespoons of the oil, season with salt and pepper, and toss to coat evenly. Spread the cauliflower out in a single layer on a large baking sheet and roast for 30 to 35 minutes, shaking the pan from time to time, until tender and slightly charred. Set aside. (The roasted cauliflower can be prepared a couple of hours in advance, covered, and held at room temperature.)

When the oil is hot, add the onion and celery and cook, stirring, until soft, about 2 minutes. Add the olives, sun-dried tomatoes, peppers, and garlic and cook, stirring, until tender, about 2 minutes. Add the roasted cauliflower, along with the vinegar, tossing to combine, and heat through, about 1 minute. Season with salt and pepper.

Transfer the cauliflower to a serving bowl or individual plates and scatter the parsley, pine nuts, and lemon zest on top. Serve warm.

*Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.*