Cauliflower with Parsley-Mustard Dressing

2 garlic cloves, peeled
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp extra virgin olive oil
1 head cauliflower (1 1/4 pounds), cut into florets
1 large red bell pepper, cut into slivers
3 tbsp chopped parsley

In a small saucepan of boiling water, blanch garlic for 2 minutes; drain. When cool enough to handle, mince and then transfer to large mixing bowl. Add vinegar and mustard; mix well to combine. Whisk in olive oil.

In a covered vegetable steamer, steam cauliflower three to five minutes or until crisp-tender. Add to bowl along with bell pepper, and parsley, and mix well. Cover and refrigerate until serving time.

Servings: 4
Source: USDA