Pan-Fried Cauliflower with Roasted Tomatoes, Niçoise Olives, and Lemon Caper Sauce

• 1 Medium Cauliflower, cut into bite-sized florets (500 g)

• 2 TBS + 1 TBS Good EVOO, divided (30 g + 15 g)

• 2 TBS Butter (30 g)

• 250 g Cherry Tomatoes, halved

• ½ Cup Niçoise Olives (75 g)

• ½ tsp + ½ tsp Fine Sea Salt

• 2 TBS Capers, rinsed and chopped (20 g)

• 2 TBS Fresh Lemon Juice (30 g)

• 1 tsp Lemon Zest (2 g)

• 1 TBS Frantoio Grove EVOO (15 g)

• 3 Cloves Garlic, finely minced (15 g)

• ¼ tsp Dijon Mustard (optional, 1 g)

• Optional: 2–3 TBS Pangrattato

• Fresh Parsley, roughly chopped

• Additional Drizzle of Frantoio Grove EVOO

• Fleur de Sel to taste

• Tellicherry Pepper to taste

• Optional: Roasted Pickled Peppers

Make the Lemon Caper Sauce:  In a small bowl, whisk together capers, lemon juice, lemon zest, Frantoio Grove EVOO, minced garlic, and Dijon mustard. Season with salt and pepper to taste.

Roast the Tomatoes: Preheat the oven to 400°F (200°C). Spread the cherry tomatoes on a small baking pan. Drizzle with 1 Tbsp EVOO, sprinkle with salt, and roast for 20–25 minutes, stirring halfway, until the tomatoes are blistered and juicy. Set aside.

Pan-Fry the Cauliflower: Heat 2 TBS Good Cooking EVOO in a large skillet over medium-high heat. Add the cauliflower florets and salt. Cook, stirring occasionally, for 8–10 minutes. When the oil has been absorbed by the cauliflower (about halfway through) add the butter and stir to melt and coat the cauliflower. When the cauliflower has developed deep, golden browning on multiple sides, add a ½ cup of water (125 ml) to the pan, stir to deglaze, and cover. Cook for 1-3 minutes (see note).

Assemble the Dish: In the skillet with the cauliflower, add the roasted tomatoes and Niçoise olives. Toss gently to combine and heat through for about a minute. Transfer to a serving platter or serve directly from the pan.

Serve: Drizzle the lemon caper sauce over the cauliflower mixture. Top with a sprinkle of fresh parsley. Finish with a final drizzle of Frantoio Grove EVOO, Fleur de Sel, and freshly cracked Tellicherry Peppercorns.

I’ve found this to be one of the best ways to develop a nice, golden brown sear on cauliflower and end up with the desired texture. Cooking for 1 minute will yield a nice, snappy texture with plenty of firmness if you prefer your veggies more toothy. 3 minutes will yield a delicate and tender cauliflower. 2 minutes is my preferred sweet spot, with a little bit of tooth but still cooked enough to my liking. It can vary depending on heat source, pan type, etc., so the best way to know if it's right is to taste as it cooks.