Warm Bean Salad With Olives

• 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

1. 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.
2. Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot. Add celery and onion; saute 3 minutes or until almost tender. Add garlic; saute 30 seconds. Stir in vinegar and honey, stirring to dissolve honey.
3. Combine cauliflower and sauteed 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.

cauliflower, extravirgin olive oil, celery, red onion, garlic, white wine vinegar, honey, cannellini beans, olives, parsley, fresh sage, salt, freshly ground pepper, fresh sage

Taken from www.myrecipes.com/recipe/warm-bean-salad-with-olives (may not work)