Cauliflower With Olives and Sun-dried Tomatoes

By Tal Ronnen & Scot Jones (Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine)
Yield 4 servings

 Ingredients:

• 2 heads cauliflower (1 1/2 pounds each), stems and cores removed, florets chopped into 1-inch pieces
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 red onion, finely diced
• 2 celery stalks, thinly sliced on a diagonal
• 1 cup mixed Nicoise and Castelvetrano olives, pitted and coarsely chopped
• 8 sun-dried tomatoes in oil, drained and coarsely chopped (about 1/2 cup)
• 3 jarred Calabrese peppers packed in oil, such as Frutto d’Italia, stemmed, halved lengthwise, seeded, and chopped (substitute jarred cherry peppers if unavailable)
• 3 garlic cloves, minced
• 3 tablespoons white balsamic vinegar
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
• 1/4 cup pine nuts, toasted
• Zest of 1 lemon, removed with a zester

Method: 

1. Preheat the oven to 450 degrees Fahrenheit.
2. 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).
3. 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.
4. Transfer the cauliflower to a serving bowl or individual plates and scatter the parsley, pine nuts, and lemon zest on top. Serve warm.