|Cauliflower head||1 Medium, broken into flowerets and steamed until crisp-tender|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
1. Put the hot, cooked cauliflower pieces on a platter or in a serving bowl. Sprinkle with the mint and garlic and toss with the oil.
2. Refrigerate for 1 hour. Toss with the vinegar and salt and pepper to taste. Drain and use as an appetizer or as a vegetable or salad with lamb.