"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Warm Cauliflower Salad Recipe

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This recipe for Warm Cauliflower Salad, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 small clove garlic
tsp kosher salt
1 flat anchovy fillet, rinsed
2 tbls drained bottled capers, rinsed
11/2 tbls fresh lemon juice
tsp black pepper
cup extra virgin olive oil
1 head cauliflower (1-3/4 lb) cut into 1-1/2 inch florets
cup firmly packed fresh flat leaf parsley leaves stems removed

Directions:
Directions:
Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until well combined.

Cook cauliflower in a 4-qt saucepan of boiling salted water until crisp-tender, 4-5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.

Dressing can be made 6 hours ahead.

Gourmet February 2003
Epicurious.com

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
My sister in law, Maureen fixed this one night and it was outstanding! Highly recommend.

 

 

 

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