I was looking for something interesting to do with cauliflower (there seems to not be very many recipes out there actually, at least those where the cauliflower is not covered in cheese - which is delicious but not something I want to eat all the time) and came across this recipe in The Complete Italian Vegetarian Cookbook. The sauce is yummy but I think I'd double it next time (except for the oil). But how I liked eating this cauliflower best was making a salad with it using quinoa, feta, cranberries and walnuts. Because of the sauce on the cauliflower you don't have to add any sauce and it's yummy all mixed together!
I'm going to start posting more pictures of our awesome cat, Abby. Because, well, she's awesome, but also because I love seeing pictures of other food bloggers' pets so I want to share mine too! Not surprisingly, as a cat she really loves bags and we like to take advantage of this by carrying her around in them. (This picture is my boyfriend carrying her, well attempting to, until the bag broke.)
If this sounds good, you might also like:
Caribbean Roasted Vegetables
Wild Rice Almond Cherry Pilaf
Herbed Cauliflower with Capers & Lemon
Adapted from The Complete Italian Vegetarian Cookbook
1/3 cup minced fresh parsley leaves
1 tbsp dried basil
2 tbsp drained capers, rinsed and minced
1 tbsp lemon juice
1 tbsp olive oil
1 medium cauliflower head (about 2 pounds), cut into small florets
1. Combine the parsley, basil, capers, lemon juice, oil and salt to aste in a medium bowl. Taste and adjust the seasonings.
2. Steam or boil the cauliflower until the florets are tender, about 7 minutes. (Ashley note: The recipe recommends boiling the cauliflower but I always prefer steaming vegetables.)
3. Drain the cauliflower and toss with the herb sauce in a large bowl. Add salt to taste. Serve immediately.