- 2 tablespoons red-wine vinegar
- 2 tablespoons finely chopped pimiento-stuffed green olives
- 2 tablespoons finely chopped bottled roasted red peppers
- 1 tablespoon finely chopped fresh parsley leaves (preferably flat-leafed)
- 3 tablespoons olive oil
- 1 small head of cauliflower, separated into flowerets (about 6 cups)
- 6 ounces spinach, washed well and coarse stems discarded
- 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. 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. Transfer the cauliflower with a slotted spoon to a bowl. 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. Blot the spinach dry with a triple layer of paper towels, pressing out the excess liquid. Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables. Serve the vegetables at room temperature.