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Categories:Viewed: 81 - Published at: 9 years ago
Ingredients
- 1 large head cauliflower, broken into florets
- 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
- 1/2 cup sliced green olives with pimientos
- 4 green onions, sliced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup crumbled feta cheese
Method
- In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until crisp-tender, 4-6 minutes. Drain and return to pan.
- Stir in tomatoes, olives, onions, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, until cauliflower is tender and tomatoes are heated through, 3-5 minutes. Sprinkle with feta cheese before serving.
