Recipe for Crispy Cauliflower with Olives, Capers, and Parsley

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Finely chopped Kalamata olives, (about 6) or other brine-cured black olives
2 tsp	Drained capers, finely chopped
1 tbl	Red-wine vinegar
3 tbl	Extra-virgin olive oil
4 cup	Cauliflower flowerets, (about 1 head) (1-inch)

Instructions:

Instructions: 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 saute 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.

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