Cauliflower With Green Sauce
Published October 12, 1985
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
3 tablespoons chopped scallions
2 cloves garlic, chopped
⅓ cup chopped parsley
4 anchovy fillets, drained and chopped
¼ cup lemon juice
1 tablespoon balsamic vinegar
⅓ cup extra-virgin olive oil
2 tablespoons drained capers
1 head cauliflower, trimmed and cut into flowerets
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
10 grams carbs; 3 milligrams cholesterol; 216 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 3 grams fiber; 445 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine scallions, garlic, parsley, anchovies, lemon juice, balsamic vinegar and olive oil in a food processor or blender and process until finely minced (do not make a smooth puree). Stir in the capers and transfer to a serving bowl.
- Step 2
Steam cauliflower until crisp-tender, about five minutes. Season with salt and pepper and transfer to a serving dish. Serve the cauliflower warm or at room temperature with the green sauce on the side
Private Notes
Comments
Roasted the cauliflower and added some Brussels sprouts (because I had some). The sauce was terrific, sweet, sour and a little salty. Old school but tasty.