Cauliflower And Spinach Vinaigrette Recipe
Ingredients
| Wine vinegar | 2 Tablespoon | |
| 2 tablespoons finely chopped pimiento-stuffed green olives | ||
| 2 tablespoons finely chopped bottled roasted red peppers | ||
| Finely chopped parsley | 1 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| 1 small head of cauliflower, separated into flowerets | ||
| 6 ounces spinach, washed well and coarse stems discarded | ||
Directions
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.
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.
Chef
