June 30, 2016
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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

  • 3/4 cup cups Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 4 leaves Fresh Basil Leaves - Chopped
  • one teaspoon Dried Oregano
  • one pinch Salt and Pepper to Taste

Large Head of Cauliflower, 1/2 cup Kalamata Olives

  • one Head of Cauliflower
  • 1/2 cup kalamata olives
  1. 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
  2. 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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