Crispy cauliflower with olives, capers and parsley

1 Servings

Ingredients

Quantity Ingredient
¼ cup Kalamata or black olives; finely chopped
2 teaspoons Capers; drained and finely chopped
2 tablespoons Red wine vinegar
¼ cup Plus 2 Tbs. olive oil
8 cups Cauliflower florets
2 tablespoons Flat leaf or regular parsley; chopped

Directions

Prep: 10 min, Cook: 20 min. Combine first 3 ingredients and ¼ 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 saut‚ 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. ]]]]] Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998

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