Cauliflowers with red wine, olives and capers in tomato souce

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Yields4 Servings

 1 Cauliflower, washed an cut into florets
 1 Onion, chopped
 2 oz Olives, Pitted
 2 tbsp Capers
 1 Can of tomato souce
 1 Small glass of red wine
 Chilly flakes (Optional)
 Salt and Pepper to taste, chopped parsley to garnish

1

Preheat a skillet in your hot oven ( 350-400 degrees).

2

Saute onions for a few minutes, then add the cauliflower florets, capers, olives and chilly flakes, until florets begin to get some nice color. Add the red wine, stir and let evaporate completely.

3

Add your tomato sauce, stir and cooked covered for 15/20 minutes, until florets are tender. Garnish with parsley and serve.

Ingredients

 1 Cauliflower, washed an cut into florets
 1 Onion, chopped
 2 oz Olives, Pitted
 2 tbsp Capers
 1 Can of tomato souce
 1 Small glass of red wine
 Chilly flakes (Optional)
 Salt and Pepper to taste, chopped parsley to garnish

Directions

1

Preheat a skillet in your hot oven ( 350-400 degrees).

2

Saute onions for a few minutes, then add the cauliflower florets, capers, olives and chilly flakes, until florets begin to get some nice color. Add the red wine, stir and let evaporate completely.

3

Add your tomato sauce, stir and cooked covered for 15/20 minutes, until florets are tender. Garnish with parsley and serve.

Cauliflowers with red wine, olives and capers in tomato souce