20 minutes
A delightful sauté of cauliflower florets with aromatic garlic and briny green olives, finished with a sprinkle of fresh parsley. This dish brings a Mediterranean flair to your table and pairs perfectly with a variety of mains.
Cauliflower, cut into florets
0 oz
tablespoons
Garlic, sliced
cloves
Green Olives, crushed
cups
Flat Leaf Parsley, chopped
tablespoons
1. Prep
Begin by cutting the cauliflower into florets. Thinly slice the garlic cloves. Crush the green olives with the flat side of a knife or a rolling pin to release their flavor. Chop the fresh parsley and set aside for the garnish.
2. Sauté
Place a large sauté pan on medium heat. Allow the pan to heat up before adding the 30ml of avocado oil. Once the oil is hot and shimmering, add the cauliflower florets with a pinch of salt (remember to be cautious with salt if your olives are particularly salty). Cook, stirring occasionally, for about 5-7 minutes or until the florets are golden brown and slightly toothsome.
3. Add Aromatics
Add the sliced garlic and olives to the pan and sauté with the cauliflower for about 1-2 minutes, or until the garlic is fragrant but not browned. The garlic should take on a pale golden color—this is your visual cue that it's properly cooked without becoming bitter.
4. Finishing Ingredients
Remove the pan from the heat and stir in the chopped fresh parsley, which will provide a burst of color and fresh flavor that compliments the savory notes of the dish.
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