Cauliflower and Olives

Kalamata in Greece, where this dish is said to have originated, is an area well known for its black olives.

Serves 2

1 small cauliflower
2 Tbsp olive oil
1/2 onion, cut in rings
75ml / 5 Tbsp water
2 tsp lemon juice
1 1/2 tbsp tomato puree
salt and pepper
45g black olives
1 tbsp chopped parsley

Trim the leaves from the cauliflower and remove the core. Cut the cauliflower into medium-sized pieces.
Heat the oil in a saucepan and saute the cauliflower for 1-2 minutes. Remove to a plate and add the onion to the pan. Cook to soften and add the water and lemon juice. Bring to the boil and return the cauliflower to the pan. Cook until tender.
Remove the cauliflower to a serving dish and add the tomato puree to the liquid and boil to reduce.
Pit the olives, chop then roughly and add to the pan. Pour the sauce over the cauliflower and sprinkle with chopped parsley to serve.

Time:  Preparation takes about 25 minutes, cooking takes about 20 minutes.

Cook's Tip: A bay leaf may be added to the water while cooking the cauliflower. This reduces the cauliflower smell.

Variation:  Add strips of tomato pulp with the olives if wished. Green olives may be substituted for black.