Steamed Cauliflower with a Balsamic, Caper & Anchovy Dressing

Cauliflower and balsamic dressing is a wonderful way to serve this delicious winter vegetable.
For those of you who live in Italy, or have visited Italy, you will surely have noticed how delicious the vegetables are on restaurant antipasto tables. The vegetables are served at room temperature...the ideal temperature for flavor to come out to its fullest. Sometimes it’s hard to tell exactly what flavoring restaurateurs have used because the flavor is so delicate and the vegetables are fabulous. One of the favorite dressings use is a balsamic dressing. Throw in a few anchovies and capers and it completely elevates the dressing thanks to the additional umami punch.

Here is a balsamic dressing recipe for steamed cauliflower florets that's a fabulous appetizer or side dish and incorporates the flavors I’ve run across in some of my favorite Roman restaurants, and equally delicious. 

Here’s the recipe:

Steamed cauliflower Florets with a balsamic, Caper and anchovy dressing

Ingredients:
One medium cauliflower head, washed and broken into florets
4 anchovy fillets, drained
2 tablespoons of capers, rinsed 
½ teaspoon salt
½ clove garlic
3 tablespoons extra virgin olive oil
1 tablespoon Aceto Balsamico of Modena 

Procedure:
Break the cauliflower into florets.
Cut the core of the cauliflower into thin slices.
Chop the cauliflower leaves into ½ inch squares.
Alternatively you can slice the cauliflower leaves into long thin strips.
Cook the cauliflower in boiling salted water until just tender.
While the cauliflower is cooking blend the anchovies, garlic, salt, olive oil and balsamic vinegar together.
Mince the rinsed capers.
Drain the cauliflower and reserve about half a cup of the cooking liquid.
Place the cauliflower in a large serving bowl.
Drizzle the dressing on top of the cauliflower, add the chopped capers and toss to blend in thoroughly.
Cover the warm cauliflower with a lid to allow the flavors to fully blend together for 10 minutes or more.
If desired add a tiny bit of the reserved cooking water to the cauliflower for additional moistness, and toss.
Serve warm or at room temperature.

Steamed Cauliflower Florets with a Balsamic, Caper and Anchovy Dressing

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

For those of you who live in Italy, or have visited Italy, you will surely have noticed how delicious the vegetables are on restaurant antipasto tables. The vegetables are served at room temperature...the ideal temperature for flavor to come out to its fullest. Sometimes it’s hard to tell exactly what flavoring restaurateurs have used because the flavor is so delicate but the vegetables are just fabulous. Here is a dressing recipe for cauliflower that incorporate the flavors I’ve run across in some of my favorite restaurants, and is equally delicious. Here’s the recipe:

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: 6

1x2x3x

Ingredients 

Metric - U.S. Customary

• 1 medium cauliflower head washed and broken into florets
• 4 anchovy fillets drained
• 2 tablespoons capers rinsed
• ½ teaspoon salt
• ½ clove garlic
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Balsamic Vinegar of Modena

Instructions

• Break the cauliflower into florets.
• Cut the core of the cauliflower into thin slices.
• Chop the cauliflower leaves into ½ inch squares.
• Alternatively you can slice the cauliflower leaves into long thin strips.
• Cook the cauliflower in boiling salted water until just tender.
• While the cauliflower is cooking blend the anchovies, garlic, salt, olive oil and balsamic vinegar together.
• Mince the rinsed capers.
• Drain the cauliflower and reserve about half a cup of the cooking liquid.
• Place the cauliflower in a large serving bowl.
• Drizzle the dressing on top of the cauliflower, add the chopped capers and toss to blend in thoroughly.
• Cover the warm cauliflower with a lid to allow the flavors to fully blend together for 10 minutes or more.
• If desired add a tiny bit of the reserved cooking water to the cauliflower for additional moistness and toss.
• Serve warm or at room temperature.

Nutrition

Serving: 80g | Calories: 92kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin C: 46.2mg | Calcium: 25mg | Iron: 0.6mg

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Some other recipes to try out

Have a look at some of these other great appetizer recipes.
Use garlic confit to add great umami flavor to your veggies.