Catalan Style Cauliflower
from:Lorac

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.

SERVES 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

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.