Crispy Cauliflower with Olives, Capers and Parsley
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Kalamata or black olives; finely chopped |
| 2 | ts | Capers; drained and finely chopped |
| 2 | tb | Red wine vinegar |
| 1/4 | c | Plus 2 Tbs. olive oil |
| 8 | c | Cauliflower florets |
| 2 | tb | Flat leaf or regular parsley; chopped |
Advertisement