Warm Cauliflower Salad

9 ingredients
6 steps

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. 1
    Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop.
  2. 2
    Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
  3. 3
    Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes.
  4. 4
    Drain well in a colander, then toss hot cauliflower with dressing.
  5. 5
    Cool to warm, tossing occasionally, then add parsley and toss to coat.
  6. 6
    Serve immediately.

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