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.

Added:

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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