Crispy Cauliflower with Olives, Capers and Parsley

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Crispy Cauliflower with Olives, Capers and Parsley

 

1/4 cup Kalamata or black olives, finely chopped

2 tsps. capers, drained and finely chopped

2 tbsps. red wine vinegar

1/4 cup plus 2 tbsps. olive oil

8 cups cauliflower florets

2 tbsps. flat leaf or regular parsley, chopped

 

Combine first 3 ingredients and 1/4 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 sauté cauliflower another 5

to 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.

Makes 6 servings.

Calories 236, Fat 22.1 g, Carbs 9.3 g, Sodium 157 mg, Fiber 5.7 g.