Cauliflower with olives and capers (ekadasi)

By  |  0 Comments

Cauliflower with olives and capers (ekadasi)




1 medium cauliflower,
5 tablespoons of extra virgin olive oil,
a pinch of asafoetida (for ekadasi use asafoetida resin),
a pinch of parsley,
1 tablespoon of salted capers,
20 black olives and pinch of oregano.


Cauliflower divide into pieces, and the root of cauliflower cut into small pieces. In a large wide pot pour the water and when boils, cook cauliflower in water about 10-minute. After that strain the water.
In a pan pour oil on it and sauté the asafoetida. Add the capers and drained cooked cauliflower.
Sauté over low heat and when it is completely warm sprinkle with chopped olives, parsley and oregano. Serve with some salad and baked potato. Enjoy it!

Leave a Reply

Your email address will not be published. Required fields are marked *