CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
4 |
Servings |
INGREDIENTS
1 |
|
Head cauliflower |
8 |
|
Leaves leaf lettuce |
1/2 |
c |
Extra virgin olive oil |
1/4 |
c |
Fresh lime juice |
1/4 |
c |
Hot salsa, Margarita |
|
|
Jalapeno Salsa see |
|
|
recipe |
3/4 |
t |
Salt |
1/2 |
t |
Cayenne pepper |
2 |
T |
Chopped capers |
1 |
T |
Chopped parsley |
1 |
|
Bunch watercress |
|
|
rinsed coarsely chopped |
1 |
c |
Pitted ripe olives, thinly |
|
|
sliced |
1 |
|
Red bell pepper, parched |
|
|
peeled 1/2 inch squares |
INSTRUCTIONS
With a sharp knife, cut leaves & stem from cauliflower. divide into
florets about 1-1/2 inch in diameter. Drop into boiling, salted water;
boil about 12 minutes or until tender. Drain & rinse well in cold
water to arrest cooking. Press layer of florets, stems in, onto sides
& bottom of 1-quart bowl. Pack center of bowl with more florets, stems
up, until all florets have been used. Place plate & 1-pound weight on
packed cauliflower. Let stand 15 minutes, then holding plate & weight,
tip bold to drain water. Refrigerate 2 hours. Invert serving dish over
bowl & invert. Lift off bowl & garnish with lettuce leaves. Whisk
together oil, lime juice, salsa, salt & cayenne, stir in capers,
parsley, watercress, olives & bell pepper. Spoon some of sauce over
cauliflower, place remaining sauce in bowl. Once outer layer eaten,
dunk florets in sauce. (SEE 'PARCHED PEPPERS' FOR INFO ON MAKING
THESE) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Peacemaker”