CRISPY CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • 2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives
  • 2 teaspoons drained capers, finely chopped
  • 1 tablespoon red-wine vinegar
  • 3 tablespoon extra-virgin olive oil
  • 4 cups 1-inch cauliflower flowerets (about 1 head)
  • 2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)

Directions

  • DIRECTIONS:
  • In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
  • In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
  • Serves 2.

Notes

Recipe courtesy of Gourmet magazine, 09/2004.

Categories: Side Dish  Vegetable 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!