Sauteed Cauliflower with Green Olives and Tomato
Source: Marcella Cucina by Marcella Hazan
Servings: 4-9 oz portions
Yield: 2 1/4 lb

1 cauliflower, about 1 1/2 pounds each
1/4 cup olive oil
1/4 cup onion, thinly chopped
16 green olives, in brine, pitted, quartered
salt
freshly cracked black pepper
1 cup ripe red tomatoes, peeled, seeded, fine diced

Trim away the cauliflower¹s green leaves and wash it in cold water.

Choose a saucepan that can amply contain the whole cauliflower head, fill it three-quarters full with water, and bring the water to a boil. Drop in the cauliflower and cook until it feels very tender when tested with a fork, about 20 to 25 minutes. Drain and, as soon as the cauliflower is cool enough to handle, cut it into pieces about 1 1/2 inches big.

Put the olive oil and the chopped onion in a 10-or 12-inch skillet and turn the heat on to medium high. Cook the onion, stirring once or twice, until it becomes colored a pale gold, then add the cut-up cauliflower, the olives, salt, and a liberal grinding of black pepper.

Cook over lively heat for 2 to 3 minutes, occasionally turning over the contents of the pan with a wooden spoon. Add the diced tomato, turn all the ingredients over, and continue cooking for another minutes or so. Serve at once when done.