Cauliflower Puttanesca
Ingredients
- 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
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