Cauliflower with Olives, Capers and Parsley

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Cauliflower with Olives, Capers and Parsley

 

1/4 cup plus 2 tablespoons Kalamata or black olives, finely chopped

1 tablespoon capers, drained and finely chopped

3 tablespoons red wine vinegar

1/2 cup plus 1 tablespoon olive oil

3 1/4 lbs. cauliflower florets

3 tablespoons flat leaf or regular parsley, chopped

 

Combine first 3 ingredients and 1/4 cup plus 2 tablespoons 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 5-10 minutes, until tender and

browned.

Transfer cauliflower to a bowl and toss with olive mixture and parsley.

Season with salt and pepper to taste.