• 2 pounds cauliflower or 1 pound cauliflower florets
  • 1/4 teaspoon hot red-pepper flakes
  • 1/4 cup dry white wine
  • 1 clove garlic
  • 1 tablespoon capers
  • 8 Greek, Italian or French black olives
  • 2 teaspoons olive oil
  • 1 tablespoon red-wine vinegar


  • Cut off the stem of the cauliflower, and break and cut the head into small florets.
  • Steam over boiling water for 3 to 4 minutes.
  • Sprinkle the cauliflower with red-pepper flakes while it steams.
  • Mince the garlic.
  • Wash and drain the capers.
  • Pit the olives, and coarsely chop them.
  • When the cauliflower is firm but tender, drain and place in a bowl.
  • Pour the wine over it, and add the garlic, capers, olives, oil and vinegar.
  • Cover and allow to marinate until serving time.