Serving
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Cauliflower a la Grecque
Italy   -   Cavolfiore del Pireo
Serves
Effort:
Sched:
DoAhead:  		 5 salad  
**
1-1/2 hr  
Best		 A light, moderately tart and attractive vegetable salad or appetizer to break the monotony of heavier dishes. It can be made several days ahead and refrigerated.






1-1/2
------
2
1/4
1/2
2
5
2-1/2
------ 		#
---
cl
c
c


c
--- 		Cauliflower
-- Dressing
Garlic
Olive Oil ExtV
Lemon Juice
Bay Leaves
Peppercorns
Water
-----------
    Make   -   (1-1/2 hr + (10 min work))
  1. Break CAULIFLOWER into attractive medium size flowerets.
  2. Crush GARLIC very lightly, Mix together All Dressing items in a saucepan large enough to also contain the Caluliflower. Bring to a boil and simmer covered for about 5 minutes.
  3. Stir in Cauliflower, bring back to a boil and continue to simmer until Cauliflower is just a bit underdone, no more than 10 minutes. Turn off heat and let cool, still covered.
  4. Fish out Garlic and Peppercorns if you wish. Refrigerate for at least 1-1/2 hours - more is better.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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