1. In a small bowl stir together olives, capers, vinegar and 3 tablespoons oil. Set aside.
2. In a large nonstick pan, heat remaining oil over medium-high heat until hot, and cook cauliflower, covered (with foil if you don't have a lid for your pan), stirring occasionally for 10 minutes. Uncover and sauté cauliflower until tender and browned, but not mushy, about 5-10 minutes more.
3. Transfer cauliflower to a large bowl and toss with the olive mixture and parsley until well coated. Season with salt and pepper if desired. Arrange on serve platter and serve at once.