Ingredients
2 cups small fresh cauliflower florets (about 1 [10-ounce] package)
1/2 cup extra-virgin olive oil, divided
1 cup diced celery
1 cup diced red onion
2 garlic cloves, minced
1/3 cup white wine vinegar
1 tablespoon honey
2 (15.5-ounce) cans cannellini beans, rinsed and drained
1 (7-ounce) jar pitted kalamata olives, halved
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh sage
Preparation
Cook cauliflower in boiling water to cover 5 to 6 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain and set aside.
Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot. Add celery and onion; sauté 3 minutes or until almost tender. Add garlic; sauté 30 seconds. Stir in vinegar and honey, stirring to dissolve honey.
Combine cauliflower and sautéed vegetables in a large bowl. Add remaining 1/4 cup olive oil, beans, and next 5 ingredients; stir well to combine. Serve warm or at room temperature. Garnish, if desired.
Cooking Light DT
