Crispy Cauliflower with Olives, Capers, & Parsley 12 finely chopped Kalamata or Greek olives (or any other olives cured in brine) Don't use canned, pitted olives that are in water. 4 tsp drained capers, finely chopped 2 tbsp red wine vinegar 4 tbsp extra-virgin olive oil 1 whole cauliflower chopped into flowerets 4 tbsp chopped fresh Italian (flat-leaf) parsley In a small bowl stir together olives, capers, vinegar and 3 tbsps oil. Set aside. In a large non-stick pan heat remaining oil over med-hi 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. 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. You can reduce the amount of oil depending on your taste and/or size of the cauliflower. Serves 4-6.