Food > Recipe Directory > Courses/Meal Type > Sides > Cauliflower with Parsley Sauce
Cauliflower with Parsley Sauce Recipe
Cauliflower with Parsley Sauce
This dish improves after a few days of marinating and tastes best when served at room temperature.
Ingredients
- 1 large head cauliflower
- 6 stalks celery, sliced
- 3 cups (750 mL) lightly packed flat-leaf parsley
- 1/4 cup (60 mL) drained capers,
- 3 anchovy fillets (or 1-1/2 tsp/7 mL anchovy paste)
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 cup (60 mL) white wine vinegar
- 2 tbsp (30 mL) lemon juice
- 1/2 cup (125 mL) extra-virgin olive oil
- 4 cups (1 L) cherry or grape tomato
Preparation
Cut cauliflower into small florets. In large pot of boiling salted water, cook cauliflower until tender-crisp, about 4 minutes. Using slotted spoon, transfer to colander. In same pot of boiling water, cook celery until tender-crisp, about 30 seconds. Add to colander; let drain for 5 minutes.
In food processor, pulse parsley, capers, anchovies, garlic, salt and pepper until finely chopped. Add vinegar and lemon juice; purée. With motor running, slowly drizzle in oil. Scrape into large bowl; add cauliflower and celery and toss to coat. Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days.) Add tomatoes and toss to coat.
In food processor, pulse parsley, capers, anchovies, garlic, salt and pepper until finely chopped. Add vinegar and lemon juice; purée. With motor running, slowly drizzle in oil. Scrape into large bowl; add cauliflower and celery and toss to coat. Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days.) Add tomatoes and toss to coat.
- Serving(s)
- 12 buffet servings
| Per each of 12 servings | |
|---|---|
| Calories | 114 |
| Protein | 2 g |
| Fat (total) | 10 g |
| Sat. Fat | 1 g |
| Carbohydrate | 7 g |
| Fibre | 3 g |
| Cholesterol | 1 mg |
| Sodium | 429 mg |
| Calcium | 4 % RDI |
| Iron | 11 % RDI |
| Vitamin A | 11 % RDI |
| Vitamin C | 92 % RDI |
| Folate | 27 % RDI |
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Source
Homemakers Magazine: Dec./Jan. 2005
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