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)
  • onion

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...

View full recipe at


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network