1 head cauliflower, cut into florets
1/4 cup red pepper, chopped
2 T. fresh parsley, chopped
1/4 cup Greek olives
1 T. capers
1 T. wine vinegar (or you can substitute lemon juice)
3 T. olive oil
1/2 tsp. dried oregano
1. Steam cauliflower florets until just tender. Refresh under cold
water to stop the cooking process.
2. In a bowl, combine cauliflower, pepper, parsley, olives and capers.
3. Whisk together vinegar, oil and oregano. Pour over vegetables.
4. Marinate in the fridge for two hours or over night. Serve cold.