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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.

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