green cauliflower with parsley and green olives

filed under:
cauliflower parsley olives green olives

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

Have you seen the green cauliflower at the market? This recipe is especially fun and beautiful with the green heads, but it’s good with the white kind, too. The photo shows a combination of white and green. It’s a variation on Deborah Madison’s recipe in Local Flavors. Serve this with any kind of a sandwich or toast, like sautéed tomatoes on garlic-rubbed toast.

1 large or 2 medium green cauliflowers
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
½ cup thinly sliced Spanish green olives
2 tablespoons capers, rinsed and drained
1 tablespoon olive oil
sea salt and freshly-ground pepper

1. Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, olives, and capers in a bowl.
2. Steam the cauliflower over boiling water until tender, about 5 minutes. Dump it into the bowl and toss well with the other ingredients. Add olive oil and ½ teaspoon salt and season with pepper. Toss again. Taste for salt and serve.