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Ingredients
- 1/4 c. Kalamata or possibly black olives, finely minced
- 2 tsp Capers, liquid removed and finely minced
- 2 Tbsp. Red wine vinegar
- 1/4 c. Plus 2 Tbs. extra virgin olive oil
- 8 c. Cauliflower florets
- 2 Tbsp. Flat leaf or possibly regular parsley, minced
Directions
- Prep: 10 minutes, Cook: 20 minutes. Combine first 3 ingredients and 1/4 c. oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 min, covered, stirring occasionally. Uncover skillet and saute/fry cauliflower another 5-10 min, till tender and browned. Transfer cauliflower to a bowl and toss with olive mix and parsley. Season with salt and pepper to taste. ]]]]]
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