Cauliflower with Olives, Capers and Parsley
1/4 cup plus 2 tablespoons Kalamata or black olives, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup plus 1 tablespoon olive oil
3-1/4 lbs. cauliflower florets
3 tablespoons flat leaf or regular parsley, chopped
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 sauté 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.