1 (2 pound) head cauliflower, broken into florets
2/3 cup vegetable oil
1/3 cup white vinegar
2 teaspoons salt
1 teaspoon oregano, crumbled
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 clove garlic, crushed
1 (6 ounce) can pitted large ripe olives, drained
1 green bell pepper, cut into 1/2-inch strips
Bring oil, vinegar, salt, oregano, sugar, pepper and garlic to boiling.
Add cauliflower florets.
Cover and cook until tender.
Transfer to bowl.
Top with pepper strips and olives.
Cover and chill.
Drain before serving.
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