1 whole Cauliflower, chopped into flowerets
12 Kalamata, (Greek Olives which have been cured in brine)
4 tbsp fresh Flat Leaf Parsley, chopped
4 tbsp Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
4 tsp Capers, drained and finely chopped
First you need to combine the vinegar, 3 tbsp oil, olives and capers Preparation Time: 20 minutes
together in a small bowl. Leave aside to marinate in juices.
While these ingredients are marinating, heat the rest of the oil in a large
non-stick pan. Cook the cauliflower over medium high heat for 10
Cover the pan with a lid or a piece of foil if your pan doesn’t have any lid.
Next you will need to remove and keep aside the pan lid so that you can
see the progress of the cooking cauliflower.
To make the cauliflower flowerets taste great, sauté the flowerets until
they are brown and tender, but firm. There should be a 5 to 10 minutes
cooking period for the cauliflower to become browned.
When the cauliflower is ready, transfer to a bowl and toss with the olive
mixture and the chopped parsley. Make sure that all of the cauliflower is
well coated in the mixture. Season with salt and pepper to taste.
Arrange the cauliflower dish on a platter and serve immediately whilst
Serves: makes 4-6 servings