Cut cauliflower into florets. Place florets, red pepper strips and 1 cup water in a medium saucepan. Steam until tender-crisp, 3 to 4 minutes. Drain in a colander and rinse under cold running water. In a medium bowl, blend together Herbed French Vinaigrette, parsley and yogurt. Add cauliflower and red pepper and turn gently to coat. Marinate 10 to 15 minutes before serving. Serve at room temperature, or refrigerate and serve as a cold salad.
- 1 Medium Head Cauliflower
- 1/2 Medium Red Pepper, sliced into 1/4 inch strips
- 1/3 c Herbed French Vinaigrette
- 2 tbsp finely chopped Parsley
- 2/3 c plain Yogurt