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Serve this tangy salad warm or cool. The tender cauliflower contrasts well with crunchy pepper and chewy raisins.

Cauliflower Salad

4 cups cauliflower flowerets
1/4 cup water
1/3 cup sweet red pepper, coarsely chopped
2 tablespoons green onion, sliced
1 tablespoon golden raisins
6 black olives, quartered
1/4 cup olive oil
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon pepper

1. Place cauliflower florets in water; cook until tender. Drain and rinse
   with cold water; drain well.
2. Add red pepper, onion, raisins, and olives.
3. Whisk together oil, vinegar, salt, rosemary, and pepper. Pour over
   vegetables. Let marinate about 30 minutes before serving.

Makes 6 to 8 servings.