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Italian Cauliflower Appetizer

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Ingredients
  Cauliflower 1
  Salt To Taste
  Anchovy fillets 6 , finely chopped
  Black olives 12 , pitted and finely chopped
  Parsley 3 Tablespoon, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Capers 1 Tablespoon, finely chopped
  Olive oil 6 Tablespoon
  Wine vinegar 2 Tablespoon
  Black pepper To Taste, freshly ground
  Anchovy fillets 1 Cup (16 tbs)
  Halved tomatoes 4
Directions

GETTING READY
1) Discard the green leaves from cauliflower. Trim off the main stem and slice off the bruised areas.
2) Break the cauliflower into flowerets.

MAKING
3) In a saucepan, poach the cauliflower in lightly salted water for about 5 minutes.
4) Drain the flowerets and dip in a bowl of cold, salted water for 1 hour.
5) Thoroughly drain water. In a large mixing bowl, add anchovies, olives, parsley, garlic and capers, oil and vinegar. Combine well.
6) Fold in cauliflower into the mixture.
7) Sprinkle salt and pepper according to taste.
8) Let it marinate for at least 2 hours in this dressing.

SERVING
9) In a salad dish, arrange the marinated cauliflower and dressing. Garnish anchovy strips and tomatoes, if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Ingredient: 
Cauliflower
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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