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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 25 min Ingredients:
1 small garlic clove |
1/2 teaspoon kosher salt |
1 flat anchovy fillet, rinsed |
2 tablespoons drained bottled capers, rinsed |
1 1/2 tablespoons fresh lemon juice |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets |
1/4 cup firmly packed fresh flat-leaf parsley leaves |
Directions:
1. 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.
2. 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.
3. Cooks' note: Dressing can be made 2 hours ahead and kept at room temperature.
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