| Cauliflower Salad | | | | | | | | | | | | | | | | | | | | | 4 cups cauliflower flowerets | | | 1/4 cup olive oil | | | | | | 1/4 cup water | | | | 2 tbsp vinegar | | | | | | 6 black olives, quartered | | | 1/2 tsp salt | | | | | | 2 tbsp green onion, sliced | | | 1/2 tsp rosemary | | | | | | 1 tbsp golden raisins | | | 1/8 tsp pepper | | | | | | 1/3 cup sweet red pepper, coarsely chopped | | | | | | | | | | | | | | | | | | | Place cauliflower florets in water; cook until tender. Drain and rinse with cold water; drain well. | | Add red pepper, onion, raisins, and olives. Stir together oil, vinegar, salt, rosemary, and pepper. | | Pour over vegetables. Let marinate about 30 minutes before serving. Serves 6-8. | |
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