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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