Sometimes a recipe catches your eye and you have to try it out. This was one of those that had all the ingredients I thought would work well together, we tried it and loved it.
1 head of cauliflower, cut into florets
2 Tbsp extra-virgin olive oil
3 anchovies, finely chopped (optional)
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup coarsely chopped walnuts, toasted (see below)
1/2 cup fresh flat-leaf parsley
fresh ground pepper
- Preheat oven to 400*. Toss cauliflower with 1 Tbsp oil on a rimmed baking sheet. Roast until golden brown, approx 30-35 min.
- Heat remaining Tbsp oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
- Combine cauliflower, walnuts, and parley in a bowl. Pour dressing over the top and toss. Season with pepper. Serves 4
Recipe from Martha Stewart Magazine