Saturday, July 7, 2012

Cauliflower salad

Too damn hot to cook.

I had two small cauliflowers in the fridge.  Cleaned them up, cut them up, and blanched them in salted water for about three minutes.  (Yeah, that's cooking, but not much.)  Drained.


1/2 cup chopped Spanish olives
salt (taste the cooked cauliflower first -- if your cooking water was well salted, you might need no additional salt)
black pepper
red pepper flakes (to your taste)
half an anchovy filet, mashed
1 large clove garlic through the garlic press
1/4 c chopped parsley
1 Tbs capers
generous olive oil
red wine vinegar

Mix well.   Chill.  Or serve at room temperature (my preference).

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