Yum, this is such a good party dish, but I’m drooling just thinking about it. Might have to make a batch for myself. I haven’t tried it with the sliced olives, though; I’m not sure about those. I think I prefer without, or with whole olives alongside.
Marinated Cauliflower & Mushrooms
2 tablespoons extra-virgin olive oil
1 large red onion, chopped
2 large garlic cloves, crushed
1 medium head cauliflower, broken or cut into florets
1 pound button mushrooms, trimmed and cut into even-sized pieces (or use whole baby button mushrooms)
1 tablespoon coriander seeds, crushed
2 tablespoons lemon juice
Salt and ground black pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup pitted black olives, sliced
Heat the oil in a heavy saucepan over medium heat. Add the onions and saute for about 5 minutes; do not allow onions to brown. Add the garlic and cauliflower. Continue to saute for another 2 or 3 minutes, stirring frequently so the garlic doesn’t burn. Add the mushrooms and coriander seeds, and saute for two more minutes. Remove from the heat. Stir in the lemon juice, and salt and pepper to taste. Place in an airtight container and chill in the refrigerator for at least two hours. Serve garnished with the parsley and olives, with some crusty bread on the side.
Replace up to half of the mushrooms with fresh green beans: ends trimmed, and cut into one-inch pieces. Add at the same time as the cauliflower.