Cauliflower and Spinach Vinaigrette

1. 1

   In a small bowl whisk together the vinegar, the olives, the roasted peppers, the parsley, and salt to taste, add the oil, whisking, and whisk the dressing until it is emulsified.

2. 2

   In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2 tablespoons water, and microwave the cauliflower, covered with a microwave-safe lid, at high power (100%) for 8 minutes, or until it is tender.

3. 3

   Transfer the cauliflower with a slotted spoon to a bowl.

4. 4

   Put the spinach in the microwave-safe dish and microwave it with the water clinging to its leaves, covered with the lid, at high power (100%) for 2 minutes.

5. 5

   Blot the spinach dry with a triple layer of paper towels, pressing out the excess liquid.

6. 6

   Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables.

7. 7

   Serve the vegetables at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.