Cauliflower and Olive Salad
1 large cauliflower
2 cups pitted black olives, chopped
2 pimentos, chopped
2 tomatoes, seeded and cut
1/4 cup vegetable oil
3 tablespoons white wine vinegar
1 garlic clove, crushed
salt and pepper to taste
Seperate the cauliflower florets. Cook in boiling water for about 5 minutes. Should be just tender. Drain.
Combine the cauliflower, olives, tomatoes and pimentos in a large bowl.
In a jar, combine the oil, vinegar, garlic, salt and pepper. Shake well. Pour over the salad and toss gently. Chill for at least one hour before serving.