Cauliflower With Olives, Capers And Parsley - cooking recipe

Ingredients

1/4 cup kalamata olive, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
3 1/4 lbs cauliflower florets
3 tablespoons parsley, chopped

Preparation

Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
Uncover skillet and saute cauliflower another 5-10 minutes, until tender and browned.
Transfer cauliflower to a bowl and toss with olive mixture and parsley.
Season with salt and pepper to taste.