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Tasty Cauliflower




Source of Recipe


Lidia’s Commonsense Italian Cooking


Recipe Introduction


This recipe is for cauliflower, but the dressing can be used with other boiled or steamed vegetables, such as potatoes, zucchini, and parsnips.



List of Ingredients




1 LARGE HEAD CAULIFLOWER (ABOUT 2 POUNDS), BROKEN INTO SMALL FLORETS
10 LARGE FRESH BASIL LEAVES
8 ANCHOVIES
8 CORNICHONS
2 TABLESPOONS DRAINED TINY CAPERS IN BRINE
2 TABLESPOONS CHOPPED FRESH PARSLEY LEAVES
2 TABLESPOONS -RED--WINE VINEGAR
1 TABLESPOON DIJON MUSTARD
¼ CUP -EXTRA--VIRGIN OLIVE OIL



Recipe



Bring a large pot of water to boil. Add the cauliflower, and cook until tender, about 15 minutes.
Meanwhile, in a mini–food processor, combine the basil, anchovies, cornichons, capers, parsley, vinegar, and mustard. Slowly drizzle in the olive oil, pulsing to make a chunky dressing. When cauliflower is tender, drain well and toss with the dressing. Serve warm or at room temperature