(adapted from Toro Bravo: Stories. Recipes. No Bull. by John Gorham and Liz Crain)

Serves 4-6

• 2 small heads of cauliflower, separated into florets
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• ½ cup pitted olives, halved
• ⅓ cup salsa verde

Bring 12 cups of water to a boil in a large pot. Add 3-5 tablespoons of kosher salt to the pot and add the cauliflower florets. Allow the water to return to a boil and cook the cauliflower for 1 minute. Strain the cauliflower and place on a sheet pan to cool and dry.

Melt the butter and 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the cauliflower and season with salt and pepper. Allow the cauliflower to cook undisturbed for 3-4 minutes. When the cauliflower has seared and browned on the first side, stir the cauliflower and add the remaining tablespoon of olive oil and the olives. Cook for an additional 3-4 minutes until seared on all sides. Transfer the cauliflower and the olives to a platter and top with salsa verde.

Salsa Verde

• 2 tablespoons flat leaf parsley
• 2 tablespoons mint
• 2 tablespoons tarragon
• 2 tablespoons fennel fronds
• 1 tablespoons chives
• 1-2 tablespoons red onion, finely chopped
• 2 tablespoons salt cured capers, rinsed and finely chopped
• ½ teaspoon red chili flakes
• ½ teaspoon lemon zest
• ½ tablespoon freshly squeezed lemon juice
• ½ cup extra-virgin olive oil
• kosher salt and freshly ground black pepper

Rinse, dry, and stem the flat leaf parsley, mint, tarragon, and fennel fronds. Finely chop the herbs with a sharp knife taking care not to bruise them and place in a small bowl. Rinse, dry, and finely chop the chives and add to the bowl with the herbs. Add the onion, capers, red chili flakes, lemon zest, lemon juice, and olive oil to the bowl and stir to combine. Season to taste with salt and pepper. Serve at room temperature.