*  Exported from  MasterCook  *
                 Insalada di Cavolfiore (Cauliflower Salad)
 Recipe By     : The Little Dishes of Italy: Antipasti
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Antipasto                        Salads
                 Vegetable                        Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      head          cauliflower
    1      tablespoon    salt
      1/2                lemon -- juice of
                         For the dressing:
   12                    black olives -- pit & slice thin
    1      tablespoon    capers -- drained
    1      teaspoon      fresh thyme leaves -- or 1/2 tsp. dried
      1/4  cup           olive oil -- or to taste
    3      tablespoons   lemon juice
                         freshly milled black pepper
 Pour enough water into a saucepan to cover the cauliflower generously
 and bring to a oil. Meanwhile, trim the stalks off the cauliflower and
 cut off the hard base and discard. Cut the cauliflower into quarters
 lengthwise. Add the cauliflower to the boiling water, along with the
 salt and lemon juice (the lemon juice will help the cauliflower to
 retain its color). Cover, return to a boil, and continue to cook until
 the cauliflower is tender but not mushy, five to seven minutes. Take
 care, as cauliflower goes from undercooked to overcooked very quickly.
 Meanwhile in a small bowl combine all the dressing ingredients,
 including salt and pepper to taste. Whisk to blend.
 When the cauliflower is cooked, drain, immediately plunge it into cold
 water to stop further cooking, and drain again. Allow to cool, then
 break up into quite small florets so that the cauliflower will combine
 easily with the dressing, and place in a salad bowl. (If the florets are
 too large, the olives arid capers will fall to the bottom of the salad
 bowl.) Pour the dressing over the top, toss well, and serve
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 NOTES :      This zesty salad of cauliflower is typical of the south of
 Italy. The tartness of the olives, capers, and lemon play off against
 the earthiness of the cauliflower.
      Variation: Add 10 anchovy fillets in olive oil, drained and
 coarsely chopped, to the dressing.
 “The Little Dishes of Italy: Antipasti” by Julia Della Croce c 1993