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Categories:
cauliflower capers vegetable stock olive oil caper marinade white wine vinegar fresh basil fresh Italian parsley fresh garlic chives garlic salt
Viewed: 32 - Published at: 8 years agoIngredients
- 1 head cauliflower (2 to 2 1/2 pounds, NO brown spots!)
- 14 cup capers, drained (reserve 1 tablespoon marinade)
- 14 cup vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon caper marinade
- 1 tablespoon white wine vinegar (or tarragon vinegar)
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh Italian parsley, finely chopped
- 2 tablespoons fresh garlic chives, finely chopped (can substitute green scallion tops)
- 1 large garlic clove, finely minced (for milder flavor, substitute elephant garlic)
- salt & freshly ground black pepper, to taste
Method
- In a small non-reactive bowl combine the dressing ingredients and whisk well.
- Cut the cauliflower into 1" florets.
- Crush the capers lightly with either a pestle and mortar or back of a spoon.
- In a sauce pan insert a steaming basket, fill the pan with 2" of water.
- Add the cut up cauliflower.
- Bring the water to the boil over high heat.
- Cover pot tightly, reduce the heat to medium and steam for about 5 to 7 minutes or the the vegetables are tender but not mushy.
- NOTE: The cauliflower can also be pan fried in olive oil if so desired.
- Carefully remove the steaming basket and set cauliflower aside.
- In a large salad bowl place the warm cauliflower then add the slightly crushed capers.
- Stir lightly.
- Next add the dressing and toss gently to combine.
- Best eaten within 24 hours.
