Mediterranean Cauliflower Salad

1	head	cauliflower, cut into florets
1/4	cup	red pepper, chopped
2	T.	fresh parsley, chopped
1/4	cup	Greek olives
1	T.	capers
1	T.	wine vinegar (substitute lemon juice for Neanderthin)
3	T.	olive oil
1/2	tsp.	dried oregano

Directions:

1. Steam cauliflower florets until just tender.  Refresh under cold
water to stop the cooking process.

2. In a bowl, combine cauliflower, pepper, parsley, olives and capers. 
Toss lightly.

3. Whisk together vinegar, oil and oregano.  Pour over vegetables.

4. Marinate in the fridge for two hours or over night.  Serve cold.

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