Cauliflower and Spinach Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Makes use of the microwave oven. Ingredients:
2 tablespoons red-wine vinegar |
2 tablespoons finely chopped pimiento-stuffed green olives |
2 tablespoons finely chopped bottled roasted red peppers |
1 tablespoon finely chopped fresh parsley leaves (preferably flat-leafed) |
3 tablespoons olive oil |
1 small head of cauliflower, separated into flowerets (about 6 cups) |
6 ounces spinach, washed well and coarse stems discarded |
Directions:
1. 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.
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