Recipe: Quick cauliflower pickles

Total time: 50 minutes plus 2 hours chilling time

Servings: 12

1/4cup olive oil

1 onion, coarsely chopped

2 cloves garlic, smashed

1 1/4pounds (about 6 cups) cauliflower florets

2/3cup white wine

2/3cup white wine vinegar

1 teaspoon salt

1 bay leaf

4-6 sprigs fresh thyme

1/2teaspoon whole black peppercorns

1/4teaspoon dried red pepper flakes

1 cup pitted green olives

Zest of 1/2 lemon

1. Heat the olive oil and onion over low heat in a large saucepan or straight-sided sauté pan. Cook until the onion becomes translucent, about 3 minutes. Add the garlic cloves and cook until they begin to soften, about 4 to 5 minutes.

2. Add the cauliflower, white wine, white wine vinegar, salt, bay leaf, thyme, whole peppercorns and red pepper flakes. Cook until the cauliflower is tender but crisp, about 5 minutes.

3. With a slotted spoon, remove the cauliflower to a bowl and set aside. Add the green olives and lemon zest to the pan, increase the heat to high and reduce the liquid to a thick syrup, about 5 to 8 minutes.

4. Remove the bay leaf and pour the syrup over the florets. Cover tightly and refrigerate at least a couple of hours before serving. The cauliflower will keep for several weeks if refrigerated.

Each serving: 84 calories; 1 gram protein; 5 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 369 mg. sodium.