1 large head cauliflower, core removed
3/4 cup red wine vinegar
1/2 small onion, finely minced (or 1 shallot)
1 1/4 cups extra virgin olive oil
1/4 teaspoon each oregano and basil
1 green pepper, chopped
4 cloves garlic, minced
1/4 teaspoon red hot pepper flakes
1/2 teaspoon sea salt (or to taste)
2-3 grinds coarse black pepper

Wash and remove core from cauliflower. Separate pieces from stem and set aside.

In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Immediately add cauliflower pieces. Cover. Simmer for two minutes or until cauliflower is just barely fork tender but still firm.

Remove pan from heat, leave covered and allow to sit 10 minutes.

Remove cauliflower to a serving bowl and dress with olive oil, basil and oregano. Add as little or as much of the hot vinegar mixture the cauliflower was cooked in as desired; a little if you prefer it mild, or use it all for full flavor (an acquired taste!)

Save any leftover to use as a marinade.

Submitted by: CM