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This same method can be used to prepare
button mushrooms or baby carrots. Serve as part of a cold buffet
spread.
Makes 6 to 8 servings
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 bay leaf
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon black peppercorns
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1/2 cup water, or well flavored chicken
stock
1 medium size whole cauliflower, cored,
separated into flowerets, steamed or boiled in salted water to cover
until just tender, and drained
2 tablespoons chopped fresh parsley
In a medium size saucepan, combine all the ingredients, except the
cauliflower and parsley. Boil over medium heat for 10 minutes.
Place the cauliflower in a medium size non-reactive heatproof bowl.
Pour the hot wine mixture over the cauliflower and let stand until
cool. Cover and refrigerate several hours or up to two days.
To serve, bring the cauliflower to room temperature. Garnish with the
parsley.
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