MARINATED CAULIFLOWER w/FENNEL & CORIANDER

By BobD

Ingredients

• 1 medium cauliflower, broken into florets
• 2 tablespoons white wine vinegar or champagne vinegar
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1/4 cup extra virgin olive oil
• Salt to taste

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Steam the cauliflower for five minutes and refresh with cold water.

2. In a large, heavy soup pot or Dutch oven, combine the vinegar, lemon juice, white wine, coriander seeds, fennel seeds, peppercorns, bay leaf, olive oil and 2 cups water. Bring to a boil, turn the heat to medium and boil gently for five minutes. Add the cauliflower, reduce heat and simmer for seven minutes. Using tongs, remove the cauliflower from the pan and place in a bowl. It’s fine if some of the spices from the pot come with the cauliflower to the bowl (the coriander seeds are especially nice).

3. Bring the liquid in the pot back to a boil, and allow it to reduce by half its volume. Add salt to taste. Place a strainer over the bowl with the cauliflower and strain in the reduced liquid. If you wish, before throwing out the contents of the strainer, toss a teaspoon of the seeds into the bowl with the cauliflower. Serve at room temperature or cold.

Advance preparation: This is an excellent keeper. You can make it up to five days before you serve it.