Cauliflower Kalamata
Ingredients
- (Vinaigrette) Extra Virgin Olive Oil, Balsamic Vinegar, Fresh Basil, Oregano, Salt and Pepper ⓘ
- 3/4 cup cups Extra Virgin Olive Oil ⓘ
- 1/4 cup Balsamic Vinegar ⓘ
- 4 leaves Fresh Basil Leaves - Chopped
- one teaspoon Dried Oregano ⓘ
- one pinch Salt and Pepper to Taste ⓘ
- Large Head of Cauliflower, 1/2 cup Kalamata Olives ⓘ
Instructions
- Combine the oil and vinegar, fresh chopped basil, one teaspoon of dried oregano to a salad dressing carafe. Shake well and Salt and pepper to taste. Set aside until cauliflower is cooked
- Place head of cauliflower in pot with about 1/2 inch of water on the bottom. Steam covered until a fork goes in easily, but not too much to have them fall apart. Strain and Add to a bowl. Pour the vinaigrette a small amount at a time to coat the cauliflower. Add the kalamata olives, and toss. Serve warm.
Nutrition & Diet Analysis (per serving)
321
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).