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Author Notes: Freshly Steamed cauliflower topped with a light vinaigrette dressing. Kalamata olives tossed in for divine flavor and color, and Served warm. —BARBARA RUZZENE
Serves: 4 as a side vegetable
(Vinaigrette) Extra Virgin Olive Oil, Balsamic Vinegar, Fresh Basil, Oregano, Salt and Pepper
cups Extra Virgin Olive Oil
cup Balsamic Vinegar
Fresh Basil Leaves - Chopped
teaspoon Dried Oregano
pinch Salt and Pepper to Taste
Large Head of Cauliflower, 1/2 cup Kalamata Olives
Head of Cauliflower
cup kalamata olives
- Combine the oil and vinegar, fresh chopped basil, one teaspoon of dried oregano to a salad dressing carafe. Shake well and Salt and pepper to taste. Set aside until cauliflower is cooked
- Place head of cauliflower in pot with about 1/2 inch of water on the bottom. Steam covered until a fork goes in easily, but not too much to have them fall apart. Strain and Add to a bowl. Pour the vinaigrette a small amount at a time to coat the cauliflower. Add the kalamata olives, and toss. Serve warm.
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