Cauliflower With Capers En Vinaigrette S'il Vouz Plait |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A refreshing side dish that can be served either warm, at room temperature or chilled. From the cookbook The Mediterranean Vegan Kitchen. Ingredients:
1 head cauliflower (2 to 2 1/2 pounds, no brown spots!) |
1/4 cup capers, drained (reserve 1 tablespoon marinade) |
1/4 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 |
Directions:
1. In a small non-reactive bowl combine the dressing ingredients and whisk well.
2. Cut the cauliflower into 1 florets. Crush the capers lightly with either a pestle and mortar or back of a spoon.
3. 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.
4. NOTE: The cauliflower can also be pan fried in olive oil if so desired.
5. Carefully remove the steaming basket and set cauliflower aside.
6. 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.
7. Best eaten within 24 hours.
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