Crispy Cauliflower with Olives, Capers and Parsley

Slightly adapted from a VegWeb recipe.

Serves 4-6 as a side dish.

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).