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.