Crispy Cauliflower with Olives, Capers, And Parsley

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2 tb Kalamata; Finely chopped, brine-cured black olives
3 tb Extra-Virgin Olive Oil
2 tb Chopped fresh parsley
4 c Cauliflower; flowerets (1-inch)
2 ts capers; Drained, finely chopped
1 tb Red-wine vinegar
; (flat-leafed)

Original recipe makes 1



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

Verified by stevemur
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Calories Per Serving: 1565 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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