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Ingredients
- 1 large cauliflower
- 3 shallots
- 50g black olives, pitted
- 3 tablespoons olive oil
- Sea salt
Directions
- PREP - Cut off the leaves and break the cauliflower into florets. Rinse under running water. Peel and finely slice the shallots.
- SOFTEN - Warm the oil in a large saucepan and soften the shallots for 5-6 minutes.
- ADD - Add the cauliflower and combine. Add a little hot water and a little salt and cover the pan with a lid.
- BRAISE - Cook over a very low heat for about 15 minutes. From time to time check that the cooking liquid has not dried up and add some more hot water if necessary. Stir as little as possible to avoid breaking the florets.
- ADD - Five minutes before the end of cooking add the olives. Turn the heat off and leave the cauliflower to rest for a couple of minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 203 | 92% |
| Total Fat 22.71g | 28% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 248mg | 7% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.97g | 1% |
| Protein 1.62g | 3% |
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