1 medium white, green, gold or purple cauliflower

½ small red onion, very thinly sliced

½ cup oil-cured black olives, pitted and coarsely chopped

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

1 cup breadcrumbs

¼ cup parsley leaves, minced

 

Trim the large leaves and peel the base of the cauliflower. Cut it into florets and bite-sized pieces. Steam until crisp-tender in a basket over boiling water, shaking the pot once or twice to cook the vegetable evenly. Meanwhile, in a medium skillet over medium-high heat, warm about half the oil, then add the bread crumbs and toast until brown. Spread over a paper towel to cool. Put the steamed cauliflower in a medium bowl along with the onion and olives. Drizzle with the rest of the oil and all the vinegar and sprinkle with salt and lots of pepper. Toss and set aside. Mix the bread crumbs with the parsley and sprinkle the cauliflower with half of the crumb mixture. Pass the rest at the table. 4 servings

 

Italians have wonderful ways with cauliflower.

 

This dish is both simple and surprising.

 

Stick to Local Farms Cookbook. by Maria Reidelbach

Avialable at local merchants and online at www.stick2local.com