Cauliflower with Parsley-Mustard Dressing
It's best to make this salad at least 2 hours ahead of time so the cauliflower can absorb the flavors of the dressing.
2 garlic cloves, peeled
2 tablespoons red wine vinegar
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon extra-virgin olive oil
1 head cauliflower (1-1/4 pounds), cut into florets
1 large red bell pepper, cut into slivers
1/4 cup chopped parsley
1. In a small saucepan of boiling water, blanch the garlic for 2 minutes. Drain. When cool enough to handle, mince the garlic and transfer to a large mixing bowl. Add the vinegar, anchovy paste, mustard, and oil, and whisk until well combined.
2. In a steamer, cook the cauliflower until crisp-tender (leave it just a bit crunchy), about 5 minutes. Add to the bowl along with the bell pepper and parsley, and mix well. Cover and refrigerate until serving time.
Makes 4 servings.
Per serving: 59 calories, 1.6g total fat (0.2g saturated), 0mg cholesterol, 4.3g dietary fiber, 10g carbohydrate, 3g protein, 78mg sodium.