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really knew what to do with Cauliflower in the old country. The very
essence of Italian olives, capers and crushed anchovies will make
you want to book the next flight over. This is a great dish to bring
to a potluck or to accompany your favorite grilled meats. |
Ingredients:
1 head Andy Boy cauliflower
2 T salt for cooking cauliflower
1 C pitted Italian black olives
2 T capers drained
1 garlic clove crushed to a paste
8 anchovy filets chopped
1 small bunch Italian parsley
1 C extra virgin olive oil
2 T fresh lemon juice
Salt and freshly ground black pepper
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Directions:
| 1. |
Prepare the sauce combining
the olives and the capers and chop them together, transfer to
a bowl, add the garlic along with the anchovies and chopped
parsley. Stir in the olive oil and the lemon juice and season
with pepper, taste for salt before adding some more. |
| 2. |
Bring 3 quarts of water with the 2 tablespoons
of salt to a boil in a large pot. Cut the Andy Boy cauliflower
head into small florets and boil them for 5 minutes, drain but
don’t rinse. |
| 3. |
Put the florets back in the empty pot and
over high heat, toss them to dry out. |
| 4. |
Transfer to a salad bowl and toss with
the sauce. Let cool and serve at room temperature. |
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Serves 4-6 |
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