Ingredients

• 2 garlic cloves, peeled
  
• 2 Tbsp, Red Wine Vinegar
  
• 1 tsp, Dijon Mustard
  
• 1 tsp, Extra Virgin Olive Oil
  
• 1 head cauliflower (1¼ pounds), cut into florets
  
• 1 large red bell pepper, cut into slivers
  
• 3 Tbsp, chopped parsley
  

Directions

1. In a small saucepan of boiling water, blanch garlic for 2 minutes; drain.
   
2. When cool enough to handle, mince and then transfer to large mixing bowl.
   
3. Add vinegar and mustard; mix well to combine.
   
4. Whisk in olive oil.
   
5. In a covered vegetable steamer, steam cauliflower three to five minutes or until crisp-tender.
   
6. Add to bowl along with bell pepper, and parsley, and mix well.
   
7. Cover and refrigerate until serving time.
   

Nutrition Facts