Catalan Style Cauliflower
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- Spanish
- Stove Top
- Easy
- Potato
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Mark Twain once said: "cauliflower is nothing but cabbage with college education" I was attracted to this recipe because of it's simpleness with ingredients to enhance, not cover up, the delicate flavor of cauliflower. This is from my new cokbook, A Mediterranean Feast.
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Equipment
Large saucepan, serving plate
Ingredients
- 1 lb boiling potato, peeled
- 10 ounces cauliflower florets (about one small head)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- salt
- white pepper
Instructions
Cut potatoes the same size as the florets.
Add to a large sauce pan, cover with water and salt lightly.
Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.
Drain and transfer to a serving plate.
Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.
Serve immediately.
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