3 garlic cloves, minced
½ tsp dried oregano
½ tsp crushed red pepper flakes
1 (28 oz.) can cherry tomatoes
cut in half
¼ cup pitted & halved olives
2 tbsp capers
1 ¾ lb. cauliflower, cut into
florets (about 4 cups)
¼ cup minced parsley
Salt and pepper, to taste
- Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. Avoid burning the garlic.
- Stir in the diced tomatoes, olives and capers. Bring to a boil, then simmer for about 5 minutes.
- Add the cauliflower, stirring to coat and cover. Cook until the cauliflower is tender, stirring occasionally, about 15 minutes.
- Stir in the parsley, season with salt and pepper if necessary and serve.