Cauliflower Neapolitan Recipe
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Ingredients
6 pitted or stuffed green olives
1/2 small onion
1 stalk celery
1/2 head cauliflower (about 3/4 pound or 340 g)
2 tablespoons (30 ml) fresh lemon juice
1/4 teaspoon (1 ml) salt
Pinch pepper
1/3 cup (80 ml) olive oil
2 tablespoons (30 ml) chopped fresh parsley
1/2 teaspoon (2 ml) drained capers
Directions
Slice olives.
Thinly slice onion.
Chop celery.
Reserve.
Rinse, core and cut cauliflower into 1-inch (2.5 cm) flowerets; place in large saucepan of boiling water.
Cook uncovered for 5 minutes after water returns to boiling.
Drain cauliflower; rinse under cold running water until cauliflower is completely cooled.
Drain well; pat dry.
Whisk lemon juice, salt and pepper in medium bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Add reserved olives, onion and celery, the parsley and capers; stir to mix well.
Stir, in cauliflower.
Thinly slice onion.
Chop celery.
Reserve.
Rinse, core and cut cauliflower into 1-inch (2.5 cm) flowerets; place in large saucepan of boiling water.
Cook uncovered for 5 minutes after water returns to boiling.
Drain cauliflower; rinse under cold running water until cauliflower is completely cooled.
Drain well; pat dry.
Whisk lemon juice, salt and pepper in medium bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Add reserved olives, onion and celery, the parsley and capers; stir to mix well.
Stir, in cauliflower.
