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 Information
Nutritional analysis per serving (4 servings)
234 calories; 19 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 5 grams protein; 3 milligrams cholesterol; 316 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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
10 minutes
Dining and Cooking