Cauliflower Nicoise Recipe
Summary
Preparation Time20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientCauliflower
Ingredients
| Cauliflower florets | 2 Cup (16 tbs), cooked | |
| Water | 2 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Black olives - 3 large, oil-cured, pitted and minced | ||
| Capers | 1 Tablespoon, finely chopped | |
| Italian (flat-leaf) parsley - 1 tablespoon, finely chopped | ||
| Garlic | 1 Clove (5gm) | |
| Cherry tomatoes | 6 | |
| Canned anchovy fillets - 4, drained | ||
| Egg - 1, hard-cooked and chopped | ||
Directions
MAKING
1) On a serving platter, arrange the cauliflower florets. Keep aside.
2) In small mixing bowl, add water, oil, and vinegar.
3) Using a wire whisk, combine this mix well.
4) Now, add olives, capers, parsley, and garlic. Mix well, by stirring.
5) Over the cauliflower florets in the platter, pour this mixture.
SERVING
6) Serve the Cauliflower Nicoise, topped with the tomato halves and anchovy fillets, and sprinkled with egg.
1) On a serving platter, arrange the cauliflower florets. Keep aside.
2) In small mixing bowl, add water, oil, and vinegar.
3) Using a wire whisk, combine this mix well.
4) Now, add olives, capers, parsley, and garlic. Mix well, by stirring.
5) Over the cauliflower florets in the platter, pour this mixture.
SERVING
6) Serve the Cauliflower Nicoise, topped with the tomato halves and anchovy fillets, and sprinkled with egg.
Chef
