Crispy Cauliflower with Olives, Capers and Parsley

Slightly adapted from a VegWeb recipe.

Serves 4-6 as a side dish.

• 12 good-quality black olives, eg Kalamata, stoned and finely chopped
• 4 tsp capers, finely chopped
• 4 Tbsp chopped fresh flat-leaf parsley
• 2 Tbsp red wine vinegar
• 2 Tbsp extra-virgin olive oil
• 1 whole cauliflower, cut into small florets

1. Before you start cooking, prepare the olives, capers and parsley, and set them aside with the vinegar and half of the olive oil.

2. Heat the remaining 1 Tbsp of the oil in a large pan (a wok is good), add the cauliflower, and cook, covered, for about 10 minutes, stirring occasionally.

3. Remove the lid, and cook, stirring, for another 5-10 minutes or until browned, and done to your taste.

4. Remove from heat, add the olives, capers, parsley and oil, mix well, and serve hot.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 25 May 2004 - comments and questions to Kake L Pugh (kake@earth.li).