Post by aruna on Mar 28, 2005 11:35:54 GMT -5
Okay, so this is an Italian-inspired side dish -- I think it's a good replacement for a green salad, actually. It was so good that my husband asked me to put it on regular rotation in our house -- and I had to stop myself from eating a whole head of cauliflower. There's not much to it, but you could embellish at will.
Warm Cauliflower in Oil and Vinegar
Serves 4
1 large head of cauliflower, broken into florets
2 TB red wine vinegar
1.5 TB olive oil
salt (preferably sea salt) and pepper
Optional add-ins: chopped parsley, or other herbs, capers (that's what I added), chopped olives, minced shallot, etc.
Steam the cauliflower florets till tender. Place in a bowl with vinegar, olive oil, salt and pepper; toss to combine. Let sit at room temperature for about 1/2 hr or so to let flavors meld. Serve slightly warm or at room temperature.
Warm Cauliflower in Oil and Vinegar
Serves 4
1 large head of cauliflower, broken into florets
2 TB red wine vinegar
1.5 TB olive oil
salt (preferably sea salt) and pepper
Optional add-ins: chopped parsley, or other herbs, capers (that's what I added), chopped olives, minced shallot, etc.
Steam the cauliflower florets till tender. Place in a bowl with vinegar, olive oil, salt and pepper; toss to combine. Let sit at room temperature for about 1/2 hr or so to let flavors meld. Serve slightly warm or at room temperature.
