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 combined well.
- Cook cauliflower in a 4-quart saucepan of 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, then add parsley and toss to coat. Serve immediately.
- Cooks' note: Dressing can be made 2 hours ahead and kept at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.6 Kcal (517 kJ) | ||
| Calories from fat | 89.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 15% | |
|---|---|---|---|
| Sodium | 297.47mg | 12% | |
| Potassium | 417.79mg | 9% | |
| Total Carbs | 7.4g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 68.6mg | 114% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 81.15 Kcal (340 kJ) | ||
| Calories from fat | 58.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 15% | |
|---|---|---|---|
| Sodium | 195.3mg | 12% | |
| Potassium | 274.3mg | 9% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 1.83g | 11% | |
| Dietary Fiber | 1.86g | 11% | |
| Protein | 1.85g | 6% | |
| Vitamin C | 45mg | 114% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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