Salad With Cauliflower And Olives

• 2 pounds cauliflower or 1 pound cauliflower florets
• 1/4 teaspoon hot red-pepper flakes
• 1/4 cup dry white wine
• 1 clove garlic
• 1 tablespoon capers
• 8 Greek, Italian or French black olives
• 2 teaspoons olive oil
• 1 tablespoon red-wine vinegar

1. Cut off the stem of the cauliflower, and break and cut the head into small florets.
2. Steam over boiling water for 3 to 4 minutes.
3. Sprinkle the cauliflower with red-pepper flakes while it steams.
4. Mince the garlic.
5. Wash and drain the capers.
6. Pit the olives, and coarsely chop them.
7. When the cauliflower is firm but tender, drain and place in a bowl.
8. Pour the wine over it, and add the garlic, capers, olives, oil and vinegar.
9. Cover and allow to marinate until serving time.

cauliflower, hot redpepper, white wine, clove garlic, capers, italian, olive oil, redwine vinegar

Taken from cooking.nytimes.com/recipes/9634 (may not work)