|Cauliflower||2 1⁄2 Pound (1 Whole)|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Cook over high heat 15 to 20 minutes or until tender.
Drain on paper towels; cool.
Detach florets from cauliflower and place in a salad bowl.
Season with salt and pepper.
Add oil and vinegar; toss gently.