CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
2 |
tb |
Red-wine vinegar |
2 |
tb |
Finely chopped pimiento-stuffed green |
|
|
; olives |
2 |
tb |
Finely chopped bottled roasted red |
|
|
; peppers |
1 |
tb |
Finely chopped fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
3 |
tb |
Olive oil |
1 |
sm |
Head cauliflower; separated into |
|
|
; flowerets (about 6 |
|
|
; cups) |
6 |
oz |
Spinach; washed well and |
|
|
; coarse stems |
|
|
; discarded |
INSTRUCTIONS
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 a triple layer of
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. Serve the vegetables at room temperature.
Serves 2 as a first course.
Gourmet December 1990
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