A delightful Mediterranean-inspired dish featuring tender cauliflower and a savory olive sauce.
Prepare the cauliflower by removing the leaves and core, then cut it into medium-sized florets.
Cut the florets into similar sizes to ensure even cooking.
Heat the olive oil in a skillet over medium heat and sauté the cauliflower for a few minutes until lightly browned, then remove from the skillet.
Avoid overcrowding the skillet to allow the cauliflower to brown evenly.
In the same skillet, add the chopped onion and minced garlic, cooking until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Add the juice of the lemon, tomato paste, salt, and pepper to the skillet, stirring to combine.
Adjust the seasoning to your taste preference.
Return the cauliflower to the skillet, cover, and cook until tender.
Add a splash of water if the skillet becomes too dry.
Add the chopped olives to the skillet and stir to combine with the sauce.
Ensure the olives are evenly distributed throughout the dish.
Transfer the cauliflower and sauce to a serving dish and garnish with chopped parsley.
Serve immediately for the best flavor and texture.
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