Crispy Cauliflower With Olives, Capers, And Parsley
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Wine Vinegar (red-)3 tbsp
Extra-Virgin Olive OilDirections:
1
In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil
2
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
3
Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more
4
Transfer cauliflower to a bowl and toss with olive mixture and parsley
5
Season cauliflower with salt and pepper
6
In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil
7
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
8
Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more
9
Transfer cauliflower to a bowl and toss with olive mixture and parsley
10
Season cauliflower with salt and pepper