Serve this tangy salad warm or cool. The tender cauliflower contrasts well with crunchy pepper and chewy raisins.
4 cups cauliflower flowerets
1/4 cup water
1/3 cup sweet red pepper, coarsely chopped
2 tablespoons green onion, sliced
1 tablespoon golden raisins
6 black olives, quartered
1/4 cup olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon pepper
Place cauliflower florets in water; cook until tender. Drain and rinse with cold water; drain well.
Add red pepper, onion, raisins, and olives.
Whisk together oil, vinegar, salt, rosemary, and pepper. Pour over vegetables. Let marinate about 30 minutes before serving.
Makes 6 to 8 servings.