Crispy Cauliflower w/ Olives, Capers, & Parsley

[Guest guest]

Crispy Cauliflower w/ Olives, Capers, & Parsley

 

 

12 finely chopped Kalamata or Greek olives

(or any other olives cured in brine)

Don't use canned, pitted olives that

are in water.

4 tsp drained capers, finely chopped

2 TBS  red wine vinegar

4 TBS extra-virgin olive oil

1 whole cauliflower chopped into flowerets

2 TBS chopped fresh Italian (flat-leaf) parsley

 

Directions:

 

In a small bowl stir together olives, capers,

vinegar and 3 tbsps oil. Set aside.

 

In a large non-stick pan heat remaining oil

over med-hi heat until hot and cook cauliflower,

covered (with foil if you don't have a lid for

your pan), stirring occasionally, for 10 minutes.

 

Uncover and sauté cauliflower until tender and

browned, but not mushy -- about 5-10 minutes more.

 

Transfer cauliflower to a large bowl and toss with

the olive mixture and parsley until well coated.

 

Season with salt and pepper if desired.

 

Arrange on serve platter and serve at once.