Cauliflower, Roasted Red Pepper, and Olive Salad—Gluten Free
|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 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.