This is a nice make-ahead dish as it can be served at any temperature (cold, room temperature, or warm) and it keeps pretty well.
This was inspired by a recipe by cookbook author Donna Klein, but has gone through several changes since I first used it.
Cauliflower & Capers
Trim (cut off leaves, stem & dark spots), and cut in bite size pieces:
2 heads of cauliflower
Steam the cauliflower to your desired level of tenderness - 5 to 10 minutes usually.
You can either use the microwave method featured yesterday, with a little water in the bowl, or use a steaming basket in a pot with a lid, and about 3/4 cup of water at the bottom.
Put the cauliflower in a dish and sprinkle over the top
1/3 cup caper buds
1 Tablespoon Veggie Bouillon Powder*
1/4 cup lemon juice
1 teaspoon garlic
1 Tablespoon Dry Basil
2 Tablespoons Caper brine
A dash of pepper
Toss, and put in fridge or serve!
*If you only have bouillon cubes, a cube may be dissolved in a tiny bit of boiling water before adding to vegetables.
|To steam cauliflower or other veggies in a pot, put a metal steamer basket|
inside the pot, add the veggies, pour about 3/4 cup water over the top.