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. Gourmet September 1994
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|Serving Size: 1 Serving (635g)|
|Recipe Makes: 1|
|Calories from Fat: 1479 (95%)|
|Amt Per Serving||% DV|
|Total Fat 164.3g||219 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 79.2g|
|Polyunsanturated Fat 53.9g|
|Cholesterol 0mg||0 %|
|Sodium 450.3mg||16 %|
|Potassium 1348.4mg||35 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 12.9g|
|Protein 9g||13 %|
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Calories per serving: 1565
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