1 head of cauliflower
(broken in to 1.5 inch florets) 1 Tbsp. canola oil 1/2 tsp. kosher salt 1.5 Tbsp butter |
1/3 cup of pistachios
1/3 cup chopped black olives 1/4 tsp. crushed red pepper flakes Finely grated zest and juice of 1/2 lemon |