Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 Crispy Cauliflower with Olives, Capers and Parsley 1/4 cup Kalamata or black olives, finely chopped 2 tsps. capers, drained and finely chopped 2 tbsps. red wine vinegar 1/4 cup plus 2 tbsps. olive oil 8 cups cauliflower florets 2 tbsps. flat leaf or regular parsley, chopped Combine first 3 ingredients and 1/4 cup oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5 to 10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste. Makes 6 servings. Calories 236, Fat 22.1 g, Carbs 9.3 g, Sodium 157 mg, Fiber 5.7 g. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.