Slightly Exotic Skillet Broccoli And Cauliflower

• 7 tablespoons extra-virgin olive oil, divided
• 1 large onion, thinly sliced (pole to pole)
• 1 head of cauliflower, trimmed and separated into florets, large florets cut in halves
• 1 head of romanesco or broccoli, trimmed and separated into florets, large florets cut in halves
• 3/4 teaspoon red pepper flakes
• 3 medium cloves garlic, coarsely chopped, and divided
• Freshly ground black pepper
• 1 teaspoon brine from preserved lemons
• 1 preserved lemon, rinsed
• 12 to 15 Castelvetrano olives, pitted and coarsely chopped
• 2 small to medium red peppers, roasted, seeded, peeled, and diced
• 1 tablespoon Sherry vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 to 3 tablespoons cilantro leaves (or substitute Italian parsley)

1. Heat 3 tablespoons of olive oil in a 12-inch cast iron or other non-stick skillet over medium-high until shimmering. Add sliced onions and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add cauliflower and romanesco/broccoli, and evenly distribute in a single layer. (The pan should be crowded, but if you cannot create a single layer remove a few florets.) Take a minute to wiggle each piece into place to get some surface contact on each floret. Turn the heat down to medium-low. Sprinkle the red pepper flakes and all but 1/2 teaspoon of the chopped garlic over the brassicas. Season with ground black pepper, and sprinkle on the brine from the preserved lemons. Set a timer for 25 minutes.
2. While the brassicas are cooking, prep your lemon and make your dressing. Quarter the preserved lemon, and use a spoon to scrape out the pulp. Remove the seeds from the pulp and put the pulp in your blender. Coarsely chop one quarter of the peel, and add it to the blender. Dice the remaining peel and set aside. To the blender add the reserved chopped garlic, all but 1 heaping tablespoon of the diced red pepper, sherry vinegar, cumin, and paprika. Blend until smooth. Scrape down the sides of the blender jar, then while running slowly pour in the remaining olive oil. Taste and add a splash or two more of vinegar if the dressing isn't tangy enough. Set aside. (NOTE: This step could also be done ahead, just re-blend dressing prior to serving if any separation has occurred.)
3. After your timer has gone off, check a couple of florets for caramelization. If needed, cook an additional 5 or so minutes. Otherwise scatter the reserved red pepper, diced preserved lemon, and chopped olives over the brassicas. Cover the pan and allow to steam for 5 to 10 minutes as needed to cook the florets through, but still maintain some texture.
4. Transfer to a serving platter. Garnish with cilantro just before serving. Drizzle with dressing, and serve the rest on the side. (Note: The brassicas will be under-seasoned without the dressing.)

extravirgin olive oil, onion, cauliflower, broccoli, red pepper, cloves garlic, freshly ground black pepper, lemons, lemon, castelvetrano olives, red peppers, sherry vinegar, ground cumin, paprika, cilantro

Taken from food52.com/recipes/24362-slightly-exotic-skillet-broccoli-and-cauliflower (may not work)