Makes 8 salad-size servings.

1 medium-size cauliflower, broken or cut into florets



1/2 cup canola or vegetable oil, not olive oil

3 tbls. white or rice vinegar

1/2 cup halved pimento-stuffed green olives

1/2 to 3/4 cup halved grape tomatoes

2 tbls. chopped green onions

1 heaping tbl. dill relish (or sweet if you prefer)

Salt to taste

Freshly ground black pepper to taste

Salad greens to line bowl or salad plates, optional

1. Place about 1-inch, salted water in bottom of pot. Cook the cauliflower, covered, until tender-crisp (7 to 9 minutes, depending on size of florets). Drain.

2. In medium bowl, combine oil, vinegar, olives, tomatoes, green onions and dill relish.

3. Add cauliflower to vinaigrette and season to taste with salt and pepper. You may want to add more vinegar or seasoning. I put this in a gallon-size plastic storage bag and let it marinate in the refrigerator until I was ready to serve it.

4. For serving, place in a bowl or on salad plates lined with salad greens, such as romaine.