Pan-Seared Cauliflower with Capers

By GratefulSea

source: The Olympian 5/7/17, by Amanda Cushman

Ingredients

• 1 cup water
• 1 medium cauliflower, core removed and cut into medium florets
• 3 Tablespoons virgin olive oil, divided
• 2 cloves garlic, minced
• 3 Tablespoons capers, rinsed
• 2 Tablespoons cider vinegar
• salt and pepper, to taste
• 2 Tablespoons dill, roughly cut
• 1 cup cherry tomatoes, halved
• 2 Tablespoons flat leaf parsley, chopped

Preparation

Step 1

Add the cauliflower and cover. Steam for 3 minutes, and then uncover the pan. Turn the heat to medium high and let the pan dry out.

Add 2 Tablespoons of the olive oil and the garlic, and shake the pan once or twice. Pan-sear until cauliflower is tender, about 3 to 4 minutes.

Remove cauliflower from the pan ad add to a medium serving bowl. Add the capers, vinegar, remaining olive oil, salt, pepper, dill, cherry tomatoes, and parsley. Toss and taste for seasoning. Serve warm or at room temperature.

NOTE: The cauliflower is steamed first in a skillet and then pan-seared for flavor. You can also roast the cauliflower instead, and include olives, crumbled feta cheese, or toasted pine nuts for variation.