Ingredients
1
flat anchovy fillet, rinsed
2
tbsp drained bottled capers, rinsed
1
1/2 tbsp fresh lemon juice
1/4
cup extra-virgin olive oil
1
head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets
1/4
cup firmly packed fresh flat-leaf parsley leaves
Directions
1.
Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.
2.
Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.
4.
Dressing can be made 2 hours ahead and kept at room temperature.
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