Cauliflower Salad


A medium size cauliflower, separated into small florets

⅓ or more olive oil

1 tsp wasabi paste

⅓ cup pitted kalamata olives, cut into rings

2 tbsp capers

½ cup chopped parsley

Salt and black pepper to taste


• Steam the florets until fork-tender.

• Add olive oil with wasabi paste, and let cauliflower cool to room temperature.

• Mix in the olives, capers, and parsley. Use salt and pepper to taste.


Serves six as first course.


Delicious with iced tea. (Twinings is now marketing Cold Brewed iced tea bags, which can be prepared in minutes, using cold water. “Mixed Berries” is a favorite.)