Cauliflower with Parsley & Vinegar

• 2 small or 1 medium cauliflower
• Salt and fresh-ground black pepper
• Red wine vinegar
• Olive oil
• Leaves of 10 to 12 sprigs Italian parsley, chopped
• 1/2 cup toasted breadcrumbs (page 40)

1. Cut out the core of each cauliflower and separate the head into florets; cut large florets into 2 or 3 pieces to make them about the same size as the smaller whole florets.
2. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a level just below the bottom of the basket, and heat the water to boiling.
3. Add the cauliflower to the basket and cook, covered, for 6 to 8 minutes, until the stalks are just tender when pierced with a knife.
4. Remove the basket from the pan and transfer the cauliflower to a bowl.
5. Season the florets with salt and fresh-ground pepper, sprinkle lightly with vinegar and oil to taste, and stir in the parsley.
6. Serve warm topped with breadcrumbs, or chill and serve as a salad.

cauliflower, salt, red wine vinegar, olive oil, italian parsley, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/cauliflower-with-parsley-vinegar-387375 (may not work)