Bread crumbs give this crunchy one-skillet dish, which has roots in southern Italy, plenty of body. The steam-searing technique is handy for all sorts of vegetables.

Cauliflower Salad with Olives and Bread Crumbs

Yield: 4 servings Time: 45 minutes
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
1 1/2 cups bread crumbs (preferably fresh)
Salt and pepper
1/2 cup chopped fresh parsley
1 large cauliflower (1 1/2–2 pounds), cut into bite-sized florets
1 small red onion, halved and thinly sliced
1/2 cup chopped pitted black olives
2 tablespoons red wine vinegar

1. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute. Add the bread crumbs and cook, stirring  occasionally, until they’re toasted, 3 to 5 minutes. Sprinkle with salt and pepper, stir in the parsley, and transfer the mixture to a small bowl.

2. Wipe out the skillet, return it to medium-high heat, and add the remaining oil. When it’s hot, add the cauliflower, sprinkle with salt, add 1 cup water, and quickly cover the pan. Cook, shaking occasionally, until you can barely pierce a floret with a sharp knife, 5 to 10 minutes. Remove the cover, scatter the onion over all, and cook, undisturbed, until the water evaporates and the cauliflower starts to brown, 5 to 10 minutes. Stir once or twice and transfer the vegetables to a large bowl. Let sit for a few minutes to cool.

3. Add the olives, vinegar, and about 1/2 cup of the crumbs. Toss, taste, and adjust the seasoning, adding more olive oil if you’d like. Toss again and serve, passing the remaining crumbs at the table.