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    October 30, 2020

    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.

    Steamed cauliflower florets with a balsamic, caper and anchovy dressing Is a fabulous appetizer or side dish
    Steamed cauliflower florets with a balsamic, caper and anchovy dressing

    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. 

     Garden fresh cauliflower
    Garden fresh cauliflower

    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.

    EA9C134F-E6ED-41FB-80DA-9F5F75D7B306

    Steamed Cauliflower Florets with a Balsamic, Caper and Anchovy Dressing

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 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

    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
    Tried this recipe?Let us know how it was!

    Pin this on Pinterest:

    Steamed Cauliflower Florets with a Balsamic, Caper and Anchovy Dressing make a great appetizer or side dish! Make in twenty minutes!

    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.

    You may also be interested in:

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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