Ingredients
1 large head cauliflower, broken into florets2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, drained1/2 cup sliced green olives with pimientos4 green onions, sliced1/2 teaspoon pepper1/4 teaspoon salt1 cup crumbled feta cheese
Preparation
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.
