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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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You have to be a lover of anchovy and capers to enjoy this simple, but delicious dish. I found this recipe in the Bon Appetit archives, but have adapted it to suit our needs Ingredients:
1 small garlic |
1/2 teaspoon kosher salt |
1 anchovy fillet, rinsed |
2 tablespoons capers, rinsed |
4 tablespoons fresh lemon juice |
1/4 teaspoon black pepper |
3 tablespoons olive oil |
1 head cauliflower, cut into florets |
Directions:
1. Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers. Use the back of your knife, mash the anchovy and capers into the salt/garlic mixture. Transfer mixture to a large bowl and add the lemon juice and pepper, then add oil. Mix well to combine. (this can be done ahead of time).
2. Cook cauliflower in boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally.
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