Ingredients
2Tbsp Sea Salt
1-1/2lb Cauliflower florets
1Tbsp Fresh lemon juice
2Tbsp Pine Nuts
1Tbsp Extra virgin olive oil
1/3cup Sliced Kalamata olives
Preparation
Add sea salt to 4 quarts water; bring to boil. Add florets and lemon juice; cover and simmer 2-3 min or until tender. Drain.
Heat large skillet on MEDIUM-HIGH. Cook, stirring pine nuts (do not add oil) until toasted and lightly browned; transfer pine nuts to small bowl and set aside. Remove skillet from heat and let cool.
Pour olive oil in skillet. Add about 2 Tbsp blanching water (or hot tap water) to skillet. Return skillet to heat; add cauliflower to skillet along with pine nuts and olives. Season with black pepper. Saut until heated through, about 5 min, spooning pan juices over cauliflower.
