Published: by Absolutely Recipes, in the recipes category.
1 large head cauliflower, broken into florets
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained
1/2 cup sliced green olives with pimientos
4 green onions, sliced
1/2 TSP pepper
1/4 TSP salt
1 cup crumbled feta cheese
In a 6-qt stockpot, place a steamer basket over 1 in of water.
Place cauliflower in basket.
Bring to a boil.
Reduce heat; steam, covered, until crisp-tender, 4-6 minutes.
Drain and return to pan.
Stir in tomatoes, olives, onions, pepper and salt.
Bring to a boil.
Reduce heat; simmer, uncovered, until cauliflower is tender and tomatoes are heated through, 3-5 minutes.
Sprinkle with feta cheese before serving.
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