Cauliflower with Parsley Sauce

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By: Andrew Chase and Annabelle Waugh

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.

Serving(s): 12 buffet servings

Nutritional Information
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

Also in this menu:

An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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