INGREDIENTS

INSTRUCTIONS

Pour enough water into a saucepan to cover the cauliflower generously
and bring to a oil. Meanwhile, trim the stalks off the cauliflower  and
cut off the hard base and discard. Cut the cauliflower into  quarters
lengthwise. Add the cauliflower to the boiling water, along  with the
salt and lemon juice (the lemon juice will help the  cauliflower to
retain its color). Cover, return to a boil, and  continue to cook until
the cauliflower is tender but not mushy, five  to seven minutes. Take
care, as cauliflower goes from undercooked to  overcooked very quickly.
Meanwhile in a small bowl combine all the dressing ingredients,
including salt and pepper to taste. Whisk to blend.  When the
cauliflower is cooked, drain, immediately plunge it into cold  water to
stop further cooking, and drain again. Allow to cool, then  break up
into quite small florets so that the cauliflower will  combine easily
with the dressing, and place in a salad bowl. (If the  florets are too
large, the olives arid capers will fall to the bottom  of the salad
bowl.) Pour the dressing over the top, toss well, and  serve Recipe By
: The Little Dishes of Italy: Antipasti  Posted to EAT-L Digest 12
October 96  Date:    Sun, 13 Oct 1996 13:06:46 -0400  From:    "Sharon
L. Nardo" <snardo@ONRAMP.NET>  NOTES :      This zesty salad of
cauliflower is typical of the south  of Italy. The tartness of the
olives, capers, and lemon play off  against  the earthiness of the
cauliflower.  Variation: Add 10 anchovy fillets in olive oil, drained
and  coarsely chopped, to the dressing.  "The Little Dishes of Italy:
Antipasti" by Julia Della Croce c 1993

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 1252mg
Potassium: 27.3mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g