Cauliflower With Olives, Capers and Parsley

Ingredients

• 1/4 cup kalamata olive, finely chopped
• 1 tablespoon capers, drained and finely chopped
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 3 1/4 lbs cauliflower florets
• 3 tablespoons parsley, chopped

Directions

1. 1

   Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.

2. 2

   Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.

3. 3

   Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.

4. 4

   Transfer cauliflower to a bowl and toss with olive mixture and parsley.

5. 5

   Season with salt and pepper to taste.