Warm Cauliflower Salad

By jargrr

Ingredients

• 1 small garlic clove
• 1/2 teaspoon kosher salt
• 1 flat anchovy fillet, rinsed
• 2 tablespoons drained bottled capers, rinsed
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
• 1/4 cup firmly packed fresh flat-leaf parsley leaves

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.

Cook cauliflower in a 4-quart saucepan of boiling salted water
until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.

Cooks' note:
• Dressing can be made 2 hours ahead and kept at room temperature.

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