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Herbed Cauliflower

Page history last edited by Susan Tornheim 14 years, 5 months ago

Herbed Cauliflower

(From Jane Brody's Good Food Gourmet)

 

1 1/2 lbs. cauliflower, cut into bite-sized florets

Boiling water

1/4 cup minced fresh basil leaves

1/2 to 1 tsp. dried oregano leaves, crumbled

1/2 cup white-wine vinegar

1 large clove garlic, finely minced

1/2 tsp. mustard seeds

 

In a large saucepan, blanch the cauliflower florets in boiling water to cover for 3 minutes. Drain them immediately and transfer them to a large nonreactive bowl.

 

Toss the cauliflower with the basil and oregano.

 

In a small saucepan, heat the vinegar, garlic, and mustard seeds to boiling. Pour this mixture over the cauliflower, tossing everything well. Cover the bowl and refrigerate the cauliflower for 8 hours or longer, occasionally tossing the ingredients.

 

Posted by Susan Tornheim

 

 

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