Cauliflower with Sundried Tomatoes and Olives
- 1 ½ pound(s) cauliflower
- salt and pepper
- 1 tablespoon(s) olive oil
- 1 ounce(s) sundried tomatoes
- olives ( use very flavorful ones)
Remove leaves and core from a medium (about 1 1/2 lb) head of cauliflower and divide into florets. Extra-large florets can be sliced in half lengthwise for more even cooking. Slice the onion into thin slices and separate into rings. Soak the dried tomatoes in warm water - just enough to cover th...