This meal is fresh and satisfying and comes together quickly on one sheet pan. Serve it with a green salad for a light spring or summer meal.
Ingredients
1 large heads
cauliflower
cut into florets
2 tablespoons
extra virgin olive oil
¾ teaspoons
kosher salt
divided
½ teaspoons
freshly ground
black pepper
divided
4
swordfish steaks
(about 1 ½ pounds)
Sauce
1 cups
castelvetrano olives
pitted and broken in half
½ cups
finely minced
parsley
¼ cups
extra virgin olive oil
1
lemons
zested and juiced
1 cloves
garlic
crushed
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
1 pinches
crushed red pepper flakes
