Recipe - Crispy Cauliflower With Olives Capers And Parsley

One fourth cup Kalamata or black olives;
finely chopped
2 teaspoon Capers; drained and finely
chopped
2 tablespoon Red wine vinegar
One fourth cup Plus 2 Tbs. olive oil
8 cup Cauliflower florets
2 tablespoon Flat leaf or regular
parsley; chopped

Prep: 10 min, Cook: 20 min. Combine first 3 ingredients and One fourth 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 510 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 recipeludigest by molony molony@scsn.net on Feb 06, 1998