Roasted Swordfish with Cauliflower and Olives

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)
• 1 cup castelvetrano olives, pitted and broken in half
• ½ cups finely minced parsley
• ¼ cups extra virgin olive oil
• 1 lemons, zested and juiced
• 1 clove garlic, crushed
• ½ teaspoons kosher salt
• ¼ teaspoons freshly ground black pepper
• 1 pinch crushed red pepper flakes