- 6 cups (about 1 head) of cauliflower florets
- 1 cup sliced fennel
- 1/4 cup olive oil
- 1 TBS chopped fresh fennel fronds
- 2 TBS cider vinegar
- 2 tsp. Dijon mustard
- 1 tsp. honey
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Bring a large saucepan of water to a boil. Add cauliflower and boil for 5 minutes. Add sliced fennel. Boil 1 minute or until the cauliflower is crisp-tender; drain. Combine oil and remaining ingredients in a large bowl, stirring with a whisk. Add cauliflower mixture; toss to coat.
Boil 6 cups (about 1 head) cauliflower florets 6 minutes or until crisp-tender; drain. Combine 1/4 cup olive oil, 3 minced drained anchovy fillets, 2 minced garlic cloves, 1/2 tsp. crushed red pepper and 1/4 tsp. salt in a skillet over medium heat; cook 1 minute. Add cauliflower, 3 TBS chopped parsley and 1/2 tsp. grated lemon rind; toss.
Boil 6 cups (about 1 head) cauliflower florets 6 minutes or until crisp-tender; drain. Combine 1/4 cup olive oil, 2 TBS fresh lemon juice, 1/4 cup chopped parsley, 3 TBS minced shallots, 4 1/2 tsp. rinsed and drained capers, 1/4 tsp. kosher salt and 1/4 tsp. black pepper. Add cauliflower and toss to coat.
Boil 6 cups (about 1 head) cauliflower florets 6 minutes or until crisp-tender; drain. Heat a large skillet over medium heat. Add 1/4 cup olive oil; swirl to coat. Saute 1/2 cup chopped onion 2 minutes or until lightly golden. Stir in 2 TBS grated peeled fresh ginger, cauliflower, 1 tsp. garam masala, 3/8 tsp. kosher salt and 1/4 tsp. ground coriander. Cook 2 minutes.