Cauliflower, Roasted Red Pepper, and Olive Salad
1 large head cauliflower, cut into florets
1/3 cup Vera Jane's Extra-Virgin Olive Oil
2 cloves garlic, minced
2 tsp Aunt Angie's Balsamic Vinegar of Modena
1½ cup mixed black and green pitted olives, chopped
1½ cup roasted red peppers, drained and chopped
1/4 cup pine nuts, toasted
2 to 3 tsp thyme
Salt and freshly ground black pepper to taste
Steam cauliflower florets for 3 minutes and set aside.
In a large bowl, whisk together olive oil, garlic, and vinegar. Add the remaining ingredients, including cauliflower, and toss to blend.
Allergy Warning: Contains other nuts