Cauliflower And Spinach Vinaigrette
|Red wine vinegar||2 Tablespoon|
|Finely chopped pimiento stuffed green olives||2 Tablespoon|
|Chopped roasted red peppers||2 Tablespoon (Bottled)|
|Finely chopped fresh parsley||1 Tablespoon (Preferably Flat-Leafed)|
|Olive oil||3 Tablespoon|
|Cauliflower head||1 Small, separated into flowerets|
|Spinach||6 Ounce, washed well and coarse stems discarded|
In a small bowl whisk together the vinegar, the olives, the roasted peppers, the parsley, and salt to taste, add the oil, whisking, and whisk the dressing until it is emulsified.
In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2 tablespoons water, and microwave the cauliflower, covered with a microwave-safe lid, at high power (100%) for 8 minutes, or until it is tender.
Transfer the cauliflower with a slotted spoon to a bowl.
Put the spinach in the microwave-safe dish and microwave it with the water clinging to its leaves, covered with the lid, at high power (100%) for 2 minutes.
Blot the spinach dry with paper towels, pressing out the excess liquid.
Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables.