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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.

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