Cauliflower with Olives, Capers and Parsley

1/4 cup plus 2 tablespoons Kalamata or black olives, finely chopped

1 tablespoon capers, drained and finely chopped

3 tablespoons red wine vinegar

1/2 cup plus 1 tablespoon olive oil

3-1/4 lbs. cauliflower florets

3 tablespoons flat leaf or regular parsley, chopped

Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.

Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.

Transfer cauliflower to a bowl and toss with olive mixture and parsley.

Season with salt and pepper to taste.