Crispy Cauliflower w/ Olives, Capers, & Parsley
Ingredients
* 12 finely chopped Kalamata or Greek olives
(or any other olives cured in brine)
Don't use canned, pitted olives that
are in water.
* 4 tsp drained capers, finely chopped
* 2 TBS vegan red wine vinegar
* 4 TBS extra-virgin olive oil
* 1 whole cauliflower chopped into flowerets
* 4 TBS chopped fresh Italian (flat-leaf) parsley
Directions:
In a small bowl stir together olives, capers,
vinegar and 3 tbsps oil. Set aside.
In a large non-stick pan heat remaining oil
over med-hi heat until hot and cook cauliflower,
covered (with foil if you don't have a lid for
your pan), stirring occasionally, for 10 minutes.
Uncover and saut� cauliflower until tender and
browned, but not mushy -- about 5-10 minutes more.
Transfer cauliflower to a large bowl and toss with
the olive mixture and parsley until well coated.
Season with salt and pepper if desired.
Arrange on serve platter and serve at once.
Note: Kalamata olives come in a jar in
the olive section of the supermarket.
Or, you can get them at a good deli.
Also, you can reduce the amount of oil
depending on your taste and/or size
of the cauliflower.
Serves: 4-6.
Preparation time: 20 min.
The combinations of flavors is great.
I also mixed this with leftover rice
for a cold salad the next day
(It doesn't reheat well but cold it
is great).
If you wanted to reduce the amount of
calories, you could reduce the amount
of olive and still enjoy the dish.
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