Prep 15 mins
Cook 20 mins
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.
- 1 lb boiling potato, peeled
- 10 ounces cauliflower florets (about one small head)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- white pepper
- Cut potatoes the same size as the florets.
- Add to a large sauce pan, cover with water and salt lightly.
- Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
- Drain and transfer to a serving plate.
- Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
- Serve immediately.
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!!
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.