Angela Testa, Napoli
(Yield: 4 servings)
1 cauliflower head (cut into florets)
2 cups black and green olives (pitted)
2 garlic cloves (diced)
½ cup pickled peppers (mild or hot, chopped)
¼ cup fresh parsley (chopped fine)
2 tablespoons white vinegar
¼ cup extra-virgin olive oil
salt and freshly ground pepper
1. Using pot with steamer basket, steam florets for 10 minutes or until tender (but still firm).
2.Remove and add florets, olives, garlic, peppers, parsley, vinegar and oil. Season with salt and pepper in large bowl and toss well.
Serve warm or at room temperature.
In place of the vinegar, you can substitute lemon juice. To give it a little kick, chopped anchovies go well.