Cauliflower With Fresh Herb Sauce
March 06, 2016
"The fresh herb sauce contains basil, parsley, tarragon, scallions, capers, etc. is packed with flavor and pairs perfectly with the cauliflower. Makes for a tasty side dish or served as a salad for a light lunch."
- FOR FRESH HERB SAUCE
- FOR CAULIFLOWER
- Serving Size: 1 (272.7 g)
- Calories 271.3
- Total Fat - 23.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 0 mg
- Sodium - 1753.9 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 5 g
- Sugars - 4.4 g
- Protein - 5.1 g
- Calcium - 76.3 mg
- Iron - 1.9 mg
- Vitamin C - 115 mg
- Thiamin - 0.1 mg
FOR THE FRESH HERB SAUCE
Chop all the dry ingredients by hand or in a blender or food processor, scraping down frequently.
Add the vinegar, then the oil, with a whisk or by pouring them into your machine with the blade running.
Mix well with a whisk just before serving.
Use immediately or cover and refrigerate for up to a week. Serve at room temperature.
FOR THE CAULIFLOWER
Oil an oven-proof bowl with a rounded bottom.
Preheat the oven to 350 degrees-F.
Remove and discard the outside leaves and core the cauliflower. Separate the cauliflower into florets with stems about 1/2-inch long. Try to keep the florets whole unless they are very large.
Bring several quarts of water to a boil in a large pot and stir in the lemon juice and salt. Add the cauliflower and cook for about 5 minutes, until just tender when pierced with a small, sharp knife.
Drain the cauliflower. Reform the head in the prepared bowl, placing the florets end-down and packing tightly.
When the sides of the bowl are filled, place the remaining florets in the center, keeping the top of the layer as flat and even as possible.
Place the bowl in the oven until ready to serve, but no longer than 10 minutes or the cauliflower will overcook.
Unmold the cauliflower by inverting it onto a serving platter. (Any florets that slip out can be tucked back in.)
Spoon a ring of herb sauce around the base of the cauliflower. Toss the breadcrumbs with the olive oil and sprinkle over the top of the cauliflower.
Serve immediately, passing the rest of the sauce separately.
Tips & Variations
No special items needed.