The cauliflower is steamed first in a skillet and then pan-seared for flavor. You can also roast the cauliflower instead and include olives, crumbled feta cheese or toasted pine nuts for variation. Recipe by Amanda Cushman.
1 cup water
1 medium cauliflower, core removed and cut into medium florets
3 tablespoons virgin olive oil, divided
2 cloves garlic, minced
3 tablespoons capers, rinsed
2 tablespoons cider vinegar
Salt and pepper, to taste
2 tablespoons dill, roughly chopped
1 cup cherry tomatoes, halved
2 tablespoons flat leaf parsley, chopped
Heat a large skillet over medium-high heat and add 1 cup of water. Add the cauliflower and cover. Steam for 3 minutes and then uncover the pan. Turn the heat to medium high and let the pan dry out.
Add 2 tablespoons of the olive oil and the garlic and shake the pan once or twice. Pan-sear until cauliflower is tender, or about 3 to 4 minutes.
Remove cauliflower from pan and add to a medium serving bowl. Add the capers, vinegar, remaining olive oil, salt, pepper, dill, cherry tomatoes and parsley. Toss and taste for seasoning. Serve warm or at room temperature.