Italian Relish Recipe

1 head cauliflower cut into large florets

2/3 c. plain olive oil

1/3 c. white wine vinegar

1/2 tsp. EACH salt & sugar

1/4 tsp. black pepper

1 tsp. dried oregano

2 buds or 2 rounded tsp. minced garlic

 1 large or 2 small bell peppers, cut into 1/4" strips

1 # 2 can whole pitted ripe olives

Clean and rinse cauliflower. Bring oil, vinegar, salt, sugar, black pepper, oregano, & garlic to a boil; add florets & simmer about 8 minutes till just beginning to get tender, stirring or shaking often. Hold the lid on tight while you shake. Pour into a wide flat bowl, being sure to get all the dressing out of the pan. Drain olives. Add them, & the pepper strips, and toss together gently. Cover & chill. Equally good at room temperature, tho, so it can sit out all day & evening and be picked at as an appetizer, salad, or palate refresher after all the pie & cake. Use red & green bells at Christmastime.