Make this the day before.  Good on an antipasto tray or as a low/no caloric appetizer.

Ingredients:

• 1/4 cup red wine vinegar (It will color the cauliflower.  You can use white wine vinegar, but it won’t taste as good.)
• 1/4 cup olive oil
• 2 tablespoons water
• 5 cups cauliflower florets, fresh
• 1 bay leaf
• 1 garlic clove, minced
• 1/2 teaspoon lemon pepper

Directions:

1. In small saucepan, bring vinegar, oil & water just to a boil.
2. Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
3. Add hot oil mixture to cauliflower mixture, then toss to combine.
4. Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
5. Before serving, discard bay leaf.

Serves: 12

Source:   Genius Kitchen”This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008.  I eliminated the carrots.