Crispy Cauliflower w/ Olives, Capers, & Parsley
12 Kalamata olives, finely chopped
4 teaspoons drained capers, finely chopped
2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil, divided
1 whole cauliflower, chopped into florets
4 tablespoons fresh Italian (flat-leaf) parsley, chopped
salt and pepper, to taste
1. In a small bowl stir together olives, capers, vinegar and 3 tablespoons oil. Set aside.
2. In a large nonstick pan, heat remaining oil over medium-high 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 sauté cauliflower until tender and browned, but not mushy, about 5-10 minutes more.
3. 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.
SO HOW'D IT GO?
Had a whole head of cauliflower, so I had to use it somehow, so I tried this recipe. It actually wasn't too bad. I might reduce the olive oil a teeny bit. It was colorful. I let the cauliflower cook/sit too long, it got too soft.
This was tasty... I used a bit of chili oil to brown the cauliflower.... YUM
This was entirely too vinegar-y, and I had even reduced the amount of vinegar to begin with. I think that perhaps using balsamic vinegar rather than red wine vinegar might improve the taste. Even so, the cauliflower was tasty, and the flavors of parsley, kalamata olives, and cauliflower was pretty pretty tasty.
YUM!!! the sauce is also delicious on fresh bread.
this was really good, but i think it would be an really good idea to add the caper juice stuff to steam the cauliflower, mine didn't come out softened at all. overall i really liked it.
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