Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
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 flowerettes (about 1 head)
2 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
Preparation
Step 1
In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
Step 2
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.
