Serves 6

Notes

This recipe is for cauliflower, but the dressing can be used with other boiled or steamed vegetables, such as potatoes, zucchini, and parsnips.

 

Ingredients

  • 1 large head cauliflower (about 2 pounds), broken into small florets
  • 10 large fresh basil leaves
  • 8 anchovies
  • 8 cornichons
  • 2 tablespoons drained tiny capers in brine
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons -red--wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup -extra--virgin olive oil
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

Bring a large pot of water to boil. Add the cauliflower, and cook until tender, about 15 minutes.

Meanwhile, in a mini–food processor, combine the basil, anchovies, cornichons, capers, parsley, vinegar, and mustard.

Slowly drizzle in the olive oil, pulsing to make a chunky dressing.

When cauliflower is tender, drain well and toss with the dressing.

Serve warm or at room temperature

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now