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Try this Crispy Cauliflower with Olives, Capers, And Parsley recipe, or contribute your own.
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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