Catalan Style Cauliflower |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mark Twain once said: cauliflower is nothing but cabbage with college education I was attracted to this recipe because of it's simpleness with ingredients to enhance, not cover up, the delicate flavor of cauliflower. This is from my new cokbook, A Mediterranean Feast. Ingredients:
1 lb boiling potato, peeled |
10 ounces cauliflower florets (about one small head) |
3 tablespoons extra virgin olive oil |
2 teaspoons white wine vinegar |
salt |
white pepper |
Directions:
1. Cut potatoes the same size as the florets.
2. Add to a large sauce pan, cover with water and salt lightly.
3. Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
4. Drain and transfer to a serving plate.
5. Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
6. Serve immediately.
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