Ingredients
1 cauliflower, large
4 tablespoons olive oil
1 onion, sliced into rings
1/2 cup water
1/2 lemon, juice of
3 tablespoons tomato paste
1 pinch salt
1 pinch pepper
3 ounces black olives
2 tablespoons fresh parsley, chopped
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Record your recipes and experiments — organized cooking journal
Pit cherries and olives — jam, clafoutis, pie, tapenade
Premium cocktail olives — dirty martini, Gibson, aperitivo
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Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces. In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower. To the skillet add onion & cook to soften. Add water & lemon juice to skillet, then bring to boil. Return cauliflower to skillet & cook until tender. Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce. Pit olives, then chop them roughly & add to the skillet. Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.