cauliflower and olives


  • 1 cauliflower, large
  • 4 tablespoons olive oil
  • 1 onion, sliced into rings
  • 1cup water
  • 12 lemon, juice of
  • 1 can tomato sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 1 can black olives
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons dried basil


  1. Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
  2. In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
  3. To the skillet add onion & cook to soften.
  4. Add water & lemon juice to skillet, then bring to boil.
  5. Return cauliflower to skillet & cook until tender.
  6. Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
  7. Pit olives, then chop them roughly & add to the skillet.
  8. Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.

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