Call me a Flower

The joys of being able to walk to your garden and pick the produce at its peak then prepare it. It just does not get much better than that. I do not remember where I got this particular recipe but it is a good one. I did make modifications and there are so noted. CRISPY CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY

INGREDIENTS 2 tablespoons finely chopped Kalamata olives (about 6) or other brine-cured black olives. [I use the regular black ones cause I love them]

2 teaspoons drained capers, finely chopped

1-tablespoon red-wine vinegar

3 tablespoon extra-virgin olive oil

4 cups 1-inch cauliflower flowerets (about 1 head)

2 tablespoons chopped fresh flat leaf parsley [I used my red basil, it added a different flavor and the color was good as well] METHOD

In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil. In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes.

Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more.

In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes.

Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley.

Season cauliflower with salt and pepper. The caramelized cauliflower, which is great on it's own, is enhanced nicely by the addition of the salty olives, the pungent capers, the freshness of the parsley, and the tang of the vinegar.

This might be the perfect way to eat cauliflower.