Slightly Exotic Skillet Broccoli and Cauliflower

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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

¾ 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

½ teaspoon ground cumin

½ teaspoon smoked paprika

2 to 3 tablespoons cilantro leaves (or substitute Italian parsley)

Directions at food52.com

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