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
Directions:
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.
Toss lightly.
3. Whisk together vinegar, oil and oregano. Pour over vegetables.
4. Marinate in the fridge for two hours or over night. Serve cold.
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