Crispy Cauliflower With Olives, Capers And Parsley

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2 tbsp finely chopped kalamata olives, about 6

2 tsp drained capers, finely chopped

1 tbsp Red Wine Vinegar

3 tbsp Extra Virgin Olive Oil

4 cup 1 inch cauliflower flowerets, about 1 head

2 tbsp chopped fresh flat leaf parsley

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