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.
Steamed cauliflower florets with a balsamic, caper and anchovy dressing
Here is a dressing recipe for steamed cauliflower florets with a balsamic, caper and anchovy dressing 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
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
1/2 teaspoon salt
1/2 clove garlic
3 tablespoons extra virgin olive oil
1 tablespoon Balsamic Vinegar of Modena
Procedure:
Break the cauliflower into florets.
Cut the core of the cauliflower into thin slices.
Chop the cauliflower leaves into 1/2 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.
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 1 medium cauliflower head washed and broken into florets
- 4 anchovy fillets drained
- 2 tablespoons capers rinsed
- 1/2 teaspoon salt
- 1/2 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 1/2 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
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