Catalan Style Cauliflower

Lorac's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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.

Reviews

[SPrins]

Yum! I really liked this! My hubby spiced his up, but that's pretty typical. I did cut way back on the oil and increased the vinegar...yum!!

[Guabi Guabi]

My kids ate cauliflower! (WITHOUT threat of bodily injury as an enticement) The only other way they would eat it is when I crumbled it and buried it carefully in some other dish so that they didn't know they were eating it. This is a milestone.