When picking cauliflower at the store, look for orange or purple varieties—they're both rich in antioxidants.

Laura B. Russell


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. On a baking sheet, drizzle cauliflower with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, stirring once or twice, until golden brown and tender but not mushy, about 15 minutes. Taste a floret for doneness; larger florets may take slightly longer to cook.

  • Make salsa verde: In a small bowl, stir parsley, chives, capers, mustard, lemon zest, pepper and remaining 1/4 tsp. salt until well mixed. Stir in remaining 4 Tbsp. oil and olives. (The salsa verde can be made up to 1 day in advance. Refrigerate, covered, until serving.)

  • Transfer cauliflower to a platter and drizzle with salsa verde. Serve hot or at room temperature.


Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).

Nutrition Facts

246 calories; fat 22g; saturated fat 3g; mono fatg; poly fatg; protein 5g; carbohydrates 12g; fiber 5g; cholesterolmg; iron 2mg; sodium 606mg; calcium 66mg.