1 head cauliflower, cut into florettes

3 Tbsp. extra virgin olive oil

½ large onion, chopped finely

2 cloves garlic, minced

1 can canned tomatoes, chopped

¼ cut white wine

1/3 cup green olives (or kalamata olives)

2 Tbsp capers

½ cup fresh parsley, chopped

Salt and Pepper to taste

In a large pot or pan, heat olive oil over medium heat.  Add the onion, and sauté until translucent.  Add garlic and cook just until sizzling.  Add the tomatoes and wine; season with salt and pepper to taste.  Add the cauliflower, and stir to mix.  The liquid should just cover the cauliflower, if not, add a little water.  Cook for 5 to 7 minutes until cauliflower is almost tender.  Remove the cauliflower from the pot and place in a warm serving dish.  Turn the heat to high, and cook the tomato sauce mixture until thickened.  Add the olives, parsley, and capers and cook another minute or two.  Pour this mixture over the cauliflower, and mix, coating the cauliflower.  Serve warm.  (makes 4 servings)

Nutrition: Cal-141, Total Fat: 12g, Sodium 239mg, Carbohydrate; 7g, Fiber 2g, Protein 2g