- Bring 2 cups water to boil in a saucepan. Add kumquats, return water to boil and boil for about 30 seconds. Remove kumquats and cool in cold water. When cool enough to handle, slice into thin rounds, removing seeds.
- If you're not using prepared dressing, mash or press garlic and mix well with olive oil, vinegar and salt.
- Cook broccoli - cauliflower mix according to package directions. While vegetables cook, chop olives.
- Drain vegetables, pour vinaigrette over, add olives and kumquats. Mix gently. Serve warm, room temperature, or cold.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
|-||1 pound frozen mixed broccoli and cauliflower, or use fresh|
|-||4 ounces kumquats, about 10 - 12 (use more or fewer according to preference)|
|-||10 black olives, preferably Kalamata or other flavorful kind|
|-|| prepare vinaigrette dressing: ( or use purchased vinaigrette )|
|-||1 clove garlic|
|-||3 tablespoons olive oil|
|-||1 tablespoon vinegar or lemon juice|
|-||1/2 teaspoon salt and a few grinds of pepper|