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.
- 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.