This is superb, but for full taste effect should be served hot from the oven. It can be a nice surprise to bring on after guests have sampled all the cold h’ors d’oevres. Guests help themselves from a bowl, like fondue, dipping pieces of cauliflower into balsamic vinegar.

Per person

Set out a cocktail fork for each guest. Pit and halve the olives; these are a nice touch, even though not strictly essential.

Separate cauliflower florets from the head and rinse them under cold water. Place them in the pan and cover bottom of pan with water. Cover and simmer steadily until cauliflower is tender, and tastes cooked, about 5 minutes. Cauliflower should remain somewhat crunchy.

Lift florets onto a plate and let them steam off a minute or so. Add a little balsamic vinegar, which will be immediately absorbed. Baste so that florets are a uniform reddish color.

Place cauliflower in the serving bowl, with the olives.