1 cups fresh cauliflower, broken into florets
1/2 cup fat-free Italian dressing
2 Tbsp. Sliced ripe olives
2 Tbsp. Capers
1/4 tsp. Cracked pepper
1 4oz jar diced pimiento, drained

Steam the cauliflower, covered, for 10 minutes or until crisp-tender. (Don't let it get mushy. I usually rinse the hot cauliflower in cold water to stop it cooking.) Place cauliflower, dressing olives, capers, pepper, and pimiento into a large zip-top plastic bag. Seal and shake gently to coat the cauliflower with the dressing mixture.
Marinate in the refrigerator at least 8 hours. Serve cauliflower with a slotted spoon.

*****A zip-top plastic bag works great for marinating because once the air is squeezed out of the bag, the marinade coats the food and no stirring is required.
You may use a large bowl instead, but remember to stir frequently so the food gets evenly marinated.

8 servings, 0 POINTS each