Cauliflower with olives and capers

Last year I posted a Greek cauliflower recipe that is true comfort food to me and now I have another one to share with you. If the first one was easy to make, for this tasty cauliflower stew you'll have no work at all. I first made it last month when I was on holiday in Sardinia and it was so much appreciated that I prepared it again. The delicate flavour of the cauliflower marries well with the pronounced taste of sun-dried tomatoes, capers and olives. Please make sure to use good olives for this recipe and not those cheap pitted ones, for they will not add any flavour to the dish. Ingredients, serves 3 - 1 cauliflower, head washed and cut into florets - 1 medium onion, chopped - 3-4 sun-dried tomatoes, chopped - 1 tbsp capers - a fistful of olives - a bunch of flat-leaved parsley, chopped (keep some to garnish as well) - extra vergine olive oil - salt and black pepper Heat 3-4 tbsps of olive oil in a tagine or a skillet and fry the onions shortly. Add all the other ingredients, give it a good stir and add half a glass of water. Bring to a boil, reduce the heat, cover and let simmer until most of the water has evaporated and the cauliflower is tender. If the cauliflower is done, but there is still a lot of water in the pan, just keep the lid off for a couple of minutes. Taste and adjust seasoning. Serve warm or at room temperature and garnish with some freshly chopped parsley. Buon appetito!