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Crispy Cauliflower w/ Olives, Capers, & Parsley

What you need: 

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

What you do: 

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.

Preparation Time: 
20 min
Cooking Time: 


I loved this.  :)>>> I did add garlic and hot pepper flakes, very good.


This was delicious!
I steamed cauliflower AND broccoli. And it was so good.
This was extremely easy and now one of my favorites.


I really like this.  The flavor is a lot more mild than I would have expected.

I made a four-course meal with my boyfriend when my mom and grandma came to visit.  They really loved it, too.

It's kind of funny, because my mom always complains that we spend so much money on food (we're college students, but we just can't eat awful, cheap food).  She sure didn't complain when she came over for dinner...


I personly didn't like it. I threw half of it away... but maybe someone else will like it. I didn't know what capers is, and I think I just don't like it. but if someone like capres maybe he will like also this recepie. for me it was.. mm just not tasty.


I followed the recipe exactly.  I thought it was awful!  The sauce was not terribly flavorful.  It just tasted off to me.  Perhaps others will have some suggestions for me.  It was such a pretty dish and I was disappointed in the flavors, because I really really wanted to love this recipe.

If you have suggestions, pass them along, thanks.


This sounds really yummy.

Do you think it would be good with broccoli too?


This recipe is divine--restaurant-worthy even. We made only one small adjustment, to lessen the amount of oil used. The first time we made it we used the full amount. The second time we used half the amount. I think it would still be good using one quarter the amount, just enough to saute the cauliflower. This is becoming a regular on our weekly menu and I wouldn't hesitate to serve it to anyone, omni and veg*n alike. It's really not a veg*n recipe per se, more an accidentally vegan dish. Anyway, we love it--warm or cold.  :)


Gorgeous picture, keda.  I am definitely trying this!


truly AMAZING!
i am huge cauliflower and olives fan, and i wonder why i didn't make it before. soo good. salty/vinegary/pickly.. yum!
i've made this several times now. what i do is put the cauliflowers in a pan with a bit of water, cook covered until done, add about tablespoon or two of oil and fry. i don't add oil in olive-capers-parsley mix and i add it right in pan.
i've used pickled cucumbers for capers. next time i'm going to try chopped pickled mushrooms. can't  wait!


I didn't have parsley and I also switched the vinegar for balsamic - I really liked this. Very good.



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