Cauliflower Compote

2 heads cauliflower , cut into small florets
1 large shallot, thinly sliced
olive oil
12 Kalamata olives, pitted and roughly chopped
3-4 wide strips lemon peel, minced
1/4 c pine nuts
1/3 – 1/2 c dried tomatoes
1/4 c chopped parsley

In a large skillet that can be covered, heat a quarter cup of olive oil, then add the cauliflower and the shallot. Sauté briskly with some salt for about 2-3 minutes, then lower the heat and cover the skillet. Sweat for about 5 minutes, or until the cauliflower is tender. Raise the heat and add the remaining ingredients. Sauté just until everything is heated through and dish smells very fragrant. Finish with some pepper and serve warm.

From: Chef Jonathan Miller