Jenny's blog: "good stuff to eat"

Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 2 Ingredients 2 Tbsps. Kalamata or black olives, finely chopped 1 tsp. capers, drained and finely chopped 1 Tbsp. red wine vinegar 3 Tbsps. olive oil 4 cups cauliflower floretscooked 1 Tbsp. flat leaf or regular parsley, chopped Instructions Combine first 3 ingredients and 2 Tbs. 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.