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