All Simple Vegetable Recipes


Cauliflower a la Grecque Recipes

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. 1 medium size whole cauliflower, cored, separated into flowerets, steamed or boiled in salted water to cover until just tender, and drained

  2. 2 tablespoons chopped fresh parsley

  3. In a medium size saucepan, combine all the ingredients, except the cauliflower and parsley. Boil over medium heat for 10 minutes.

  4. 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.

  5. To serve, bring the cauliflower to room temperature. Garnish with the parsley.
     

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