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)!
5 comments:
i loooooove cauliflower! this salad looks so delicate and yummy.
Bagnatic: I discovered cauliflower later in life, but we've been inseparable ever since. :)
I just barely read a blog about cauliflower, I have a cauliflower dish on the menu for this week, and then I see this post! I think I am destined for cauliflower this week!
Great way to enjoy a good veggie!
Deborah: Something's in the air it seems! :)
Maria: Thanks! I love roasting cauliflower, but was starting to feel too much like a creature of habit.
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