Cauliflower used to be the overlooked sibling of the veggie tray, but in the last few years, it has, at long last, gotten its due. I've been meaning to make this Epicurious recipe for some time now and finally got around to it last weekend. Sadly, I had to leave out the parsley because the store didn't have any.
Notes: I'd only cook the cauliflower about 3 minutes as my florets turned out a tad mushy. To make it prettier, I threw in some whole capers and lemon zest. Please take a moment to appreciate one of my new ramekins from Williams Sonoma, courtesy of my dear friend Mike!
This salad had two components I really enjoy: anchovies and garlic. However, the flavors aren't in your face because you're using such a small amount; in fact, next time, I'm going to double the pow. I imagine this salad would work beautifully as a side for just about any protein, especially with warmer weather right around the corner (okay, it's pretty much arrived here in LA)!