Catalan Style Cauliflower
"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."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
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