This is my favorite time of year and Thanksgiving my favorite holiday but after the feasting is over I like to cleanse my pallet with more refreshing flavors before thoughts of the next holiday meal take over. This cauliflower dish is light and bright and just the thing to offset some of the heavier holiday fare. It makes a great side dish or it can be made into a meal by adding chickpeas or serving over a grain like orzo, barley, farro or whatever you prefer.
- 1 tbsp plus 1 tsp olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 medium size cauliflower, cut into bite size florets
- 1 tsp sea salt
- 2 tsp oregano
- 1 tsp marjoram
- 1/4 tsp black pepper
- 4 tbsp white wine vinegar (not white distilled vinegar-sub with red wine vinegar if you don’t have white wine vinegar)
- 4 tbsp water
- 1 cup diced tomatoes, the jucier the better
- 2 tbsp black olives, chopped (about 8 olives)
- 1 tbsp fresh parsley, minced
- In a large skillet heat 1 tsp olive oil over medium high heat. Add the shallots and cook for 1-2 minutes until starting to soften. Add the garlic and cook a minute more.
- Add the remaining 1 tbsp oil, cauliflower and salt . Cook, stirring occasionally 4-5 minutes. Season with the oregano, majoram and black pepper.
- Stir in the vinegar and water. Cover, reduce heat to medium low. Cook until the liquid is absorbed, about 5 minutes.
- Add the tomatoes and olives. Continue to cook until the cauliflower is tender and the tomatoes are soft.
- Garnish with fresh parsley.
Approximately 4 servings – 1 cup each.
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat if desired or it’s also good chilled.