Description
A flavorful way to enjoy your veggies.
Ingredients
Scale
- 1 medium cauliflower
- 3 tbsp pitted Kalamata olives
- 2 tbsp capers, drained and rinsed
- Grated peel of 1 lemon
- 2 + 4 tbsp extra-virgin olive oil
- 4 to 5 tbsp breadcrumbs
- 2 tbsp minced fresh parsley
- 1/2 tsp chili pepper
- 3 garlic cloves
- Salt and black pepper to taste
Instructions
- Trim cauliflower and cut in small florets. Bring a pot of lightly salted water to boil and cook cauliflower for about 3 minutes or until almost tender. Drain and rinse under cold water to stop cooking. Set aside.
- Finely chop olives and capers and add grated lemon zest to the mix. Place mixture in a bowl and set aside.
- In a small skillet, heat 2 tbsp olive oil, add breadcrumbs and minced parsley and cook 4 to 6 minutes, stirring frequently, until crumbs are golden brown. Remove mixture to a plate and set aside.
- In a large skillet, heat 4 tbsp olive oil with pepper flakes and whole garlic cloves, cook for 2 to 3 minutes until garlic is golden and then remove it from the pan. Add olive and capers mix and cook for 2 minutes, stir in cauliflower, season with black pepper and salt (if needed), and cook for about 3 minutes, stirring occasionally until lightly browned and cooked through. Sprinkle breadcrumbs over the top and serve.