WARM CAULIFLOWER WITH RASPBERRY VINAIGRETTE

3 cups fresh cauliflower florets (or Green Giant Frozen Cauliflower Florets from I 6-oz. pkg.)
FOR THE RASPBERRY VINAIGRETTE:
1/4 cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon raspberry vinegar
2 teaspoons raspberry jelly
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In large saucepan with steamer basket, steam cauliflower, covered, over boiling water until crisp-tender, about 15 minutes. Place in serving bowl.

Meanwhile, in jar with tight- fitting lid combine all vinaigrette ingredients; shake well. Pour over warm cauliflower; stir to coat.

MICROWAVE DIRECTIONS:
In 1 1/2-quart microwave-safe casserole, combine cauliflower and 2 tablespoons water; cover tightly. Microwave on HIGH for 6 to 9 minutes or until crisp-tender; drain. Continue as directed above.

Makes 6 servings (1/2-cup each)
From: Recipelink.com
Source: Recipe booklet: Light and Simple Summer Meals, Pillsbury Classic Cookbooks #101, 1989