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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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