• 1/4 cup Kalamata or black olives, finely chopped
• 2 tsp. capers, drained and finely chopped
• 2 Tbs. red wine vinegar
• 1/4 cup plus 2 Tbs. olive oil
• 8 cups cauliflower florets
• 2 Tbs. flat leaf or regular parsley, chopped

Combine first 3 ingredients and 1/4 cup oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste.

Per serving: calories 236, fat 22.1g, 79% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 9.3g, fiber 5.7g, sugar 3.4g, sodium 157mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 0.0

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