ITALIAN CAULIFLOWER NEAPOLITAN 

YOU WILL NEED

• 1/2cauliflower -small 

• 1 onion 

• 1 small stick celery 

• 8 stuffed green olives 

• ½ cup oil 

• 2 tablespoons lemon juice 

• 4 capers 

• 2 tablespoons chopped parsley 

• salt, 

• pepper 

ITALIAN  CAULIFLOWER NEAPOLITAN RECIPE:

Peel and finely slice onion; chop celery. If desired, remove the center from the olives, cut olives into thin slices Break them into small cauliflower flowerets, and cook in boiling salted water for 5 minutes. Drain Place cauliflower in a bowl of cold water, let stand for 30 minutes or more. Drain well. 

In a bowl, combine oil, lemon juice, capers, olives, onion, celery, parsley, salt and pepper. Mix well. Add drained cauliflower, and toss well. Transfer to a serving dish.

Also Read:  ITALIAN CHICKEN CACCIATORE