1 T. olive oil, preferably extra virgin

2 tsp. red wine vinegar

Pinch of salt

1 oz. aged provolone, thinly shaved

Red-pepper flakes

 

Fill a skillet with 1/2″ water. Cover and set over high heat. Bring to a boil. Add the cauliflower. Cover and cook, stirring occasionally, for 4 minutes, or until crisp-tender. Drain. Meanwhile, in a bowl, combine the oil, vinegar, and salt. Whisk to blend. Add the drained cauliflower. Toss to combine. Serve on appetizer plates topped with cheese and red-pepper flakes to taste.

 

Yield: 8 servings

Calories: 42

Fat: 3g

Fiber: 1g