Guest guest Posted October 13, 2007 Report Share Posted October 13, 2007 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. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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