Ingredients
1 medium head cauliflower (about 2 pounds)
3 tablespoons olive oil
1 medium onion, sliced thin
8 large green olives, pitted and chopped (1/2 cup)
3/4 cup fruity red wine
1/2 teaspoon red pepper flakes
2 tablespoons fresh parsley, minced
1 tablespoon drained capers
Salt to taste
Preparation
Trim the leaves and stems from the cauliflower; cut into small florets. Heat the oil in a large saute pan, over medium heat. Add the onion and cook until golden, about 8 minutes. Add the cauliflower, olives, red wine, and red pepper flakes. Bring the liquid to a simmer, reduce the heat to medium-low and cover. Cook, stirring occasionally, until the cauliflower has absorbed the liquid and is tender but firm, about 35 minutes. Stir in the parsley and capers; salt to taste. Serve immediately.
