INGREDIENTS
1 medium head cauliflower (about 1 1/2 pounds), cored and sliced 1/2-inch-thick
3 tbsp. olive oil
3 tbsp. sherry vinegar
1/4 c. golden raisins, chopped
8 gherkin pickles, chopped (about 1/4 cup)
2 tbsp. capers, roughly chopped
1 1/2 tsp. fennel seeds, toasted and crushed
1 c. flat-leaf parsley, chopped
DIRECTIONS
Fill a large pot with 1 inch water, insert a steamer basket, and bring to a boil. Add cauliflower; cover and steam, until tender, 4 to 6 minutes. Drain and transfer to a cutting board; roughly chop.
Combine oil, vinegar, raisins, cornichons, capers, fennel seeds, parsley, and chopped cauliflower in a bowl. Let stand, tossing occasionally, 30 minutes.
Store in a jar in the fridge for up to 5 days.
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