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Categories:Viewed: 5 - Published at: a year ago
Ingredients
- 2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
- 2 teaspoons drained capers, finely chopped
- 1 tablespoon red-wine vinegar
- 3 tablespoon extra-virgin olive oil
- 4 cups 1-inch cauliflower flowerettes (about 1 head)
- 2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
Method
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes.
- Uncover skillet and saute cauliflower until tender and browned, 5 to 10 minutes more.
- Transfer cauliflower to a bowl and toss with olive mixture and parsley.
- Season cauliflower with salt and pepper.
