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Receta Crispy Cauliflower With Olives, Capers, And Parsley
by Global Cookbook

Crispy Cauliflower With Olives, Capers, And Parsley
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Ingredientes

  • 2 Tbsp. Finely minced Kalamata olives, (about 6) or possibly other brine-cured black olives
  • 2 tsp Liquid removed capers, finely minced
  • 1 Tbsp. Red-wine vinegar
  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 4 c. Cauliflower flowerets, (about 1 head) (1-inch)
  • 2 Tbsp. Minced fresh parsley leaves, (preferably flat-leafed)

Direcciones

  1. In a small bowl stir together olives, capers, vinegar, and 2 Tbsp. oil.
  2. In a large non-stick skillet heat remaining Tbsp. oil over moderately high heat till warm but not smoking and cook cauliflower, covered, stirring occasionally, 10 min. Uncover skillet and saute/fry cauliflower till tender and browned, 5 - 10 min more. Transfer cauliflower to a bowl and toss with olive mix and parsley. Season cauliflower with salt and pepper.
  3. Serves 2.