CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY

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Crispy Cauliflower with Olives, Capers, and Parsley image

Categories     Olive     Side     Sauté     Quick & Easy     Vinegar     Cauliflower     Fall     Parsley     Capers     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

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)

Steps:

  • 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 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.

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