Cauliflower is used here, but the dressing can be used with other boiled or steamed vegetables.
Cavolfiore bollito con condimento (Italian)
Serves 6
1 large organic hard of cauliflower, broken into small florets (Try white and green cauliflower, green Romanesco cauliflower, orange cauliflower, or purple cauliflower OR small combination of each!)
10 large fresh basil leaves
8 pickles
2 Tbs. (30 g) drained capers in brine
2 Tbs. (30 g) chopped parsley or 2 tsp. (10 g) dried parsley
2 Tbs. (30 ml) red-wine vinegar
1 Tbs. (15 g) Dijon mustard
1/4 cup (60 ml) olive oil
optional: 8 anchovies
1. Bring a large pot of water to a boil.
2. Add the cauliflower and cook until tender, about 15 minutes.
3. In a mini-food processor, combine the basil, pickles, parsley, vinegar, mustard, (and optional anchovies).
4. Slowly drizzle in the olive oil, pulsing to make a chunky dressing.
5. Drain the cauliflower and toss with the dressing.
6. Serve warm or at room temperature.
10 large fresh basil leaves
8 pickles
2 Tbs. (30 g) drained capers in brine
2 Tbs. (30 g) chopped parsley or 2 tsp. (10 g) dried parsley
2 Tbs. (30 ml) red-wine vinegar
1 Tbs. (15 g) Dijon mustard
1/4 cup (60 ml) olive oil
optional: 8 anchovies
1. Bring a large pot of water to a boil.
2. Add the cauliflower and cook until tender, about 15 minutes.
3. In a mini-food processor, combine the basil, pickles, parsley, vinegar, mustard, (and optional anchovies).
4. Slowly drizzle in the olive oil, pulsing to make a chunky dressing.
5. Drain the cauliflower and toss with the dressing.
6. Serve warm or at room temperature.
