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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