Mr. H. and I have decided that the couple who cooks together…well…they get to eat more things than spaghetti, pizza and hamburger patties together. And…it’s fun….(as long as he listens to me…hmmm)
This was our first attempt, and I think it went pretty well. The Cauliflower was good (although we might have used less of the parsley sauce), but we also put the parsley sauce on the fish (Tilapia) and it was great!! And…although we are trying to get away from our spaghetti diet…it’s great on spaghetti noodles…
1 head Cauliflower – cut in large florets
1/4 Cup Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Pepper
For the sauce:
1 Cup Flat Leaf Parsley (firmly packed)
1/2 Cup Extra Virgin Olive Oil
3 Tbsp. Capers – Drained and Rinsed
1/2 tsp. Black Pepper
Spread on baking sheet. (I use parchment paper, it will REALLY help with the clean up)
Place parsley, oil, garlic, capers and pepper in blender or mini food processor.
To serve, toss Cauliflower with Parsley Sauce to taste (about 1/4 cup to 1/2 cup
Refrigerate remaining sauce, covered, for another use
And…because I love you, here is the recipe in pdf format so you can download it and print.