Catalan Style Cauliflower Recipes

CATALAN STYLE CAULIFLOWER

Catalan Style Cauliflower image

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.

Provided by Lorac

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 206.1, Fat 10.3, SaturatedFat 1.4, Sodium 26.2, Carbohydrate 26.6, Fiber 3.8, Sugar 2.7, Protein 3.5

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