Effortless Baked Cauliflower with Black Olives and Cheese
![A winning side dish that couldn't be easier to make.](https://www.foodgal.com/wp-content/uploads/2024/06/baked-cauliflower-done-overhead-FINAL-690x1024.jpg)
Given that it’s June, is it too early to start thinking about festive winter holidays?
Perhaps.
But “Baked Cauliflower with Black Olives and Cheese” is a dish you’ll want to enjoy now, as well as tuck away for safe-keeping for those November and December gatherings that will be here before you know it, given how time flies these days like a Shohei Ohtani fastball.
That’s because this side dish is a crowd-pleaser, easy to make, and much of it can be prepped ahead of time.
This fabulous recipe is from “The Food of Sicily” (Artisan Books, 2023), of which I received a review copy.
![](https://www.foodgal.com/wp-content/uploads/2024/06/The-Food-of-Sicily.jpg)
It was written by Palermo-native Farbrizia Lanza, who grew up in a wine-making family, who owns the 200-year-old Tasca d’Almerita in Sicily. In 2006, she took over the operations of her mother’s Anna Tasca Lanza Cooking School in Sicily.
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