A+ A A-

Ingredients for 8 servings:

 

 

 

1 small head cauliflower

 

1 tablespoon olive oil

 

1/2 teaspoon herbes de Provence

 

Vinaigrette:

 

1/4 cup olive oil

 

2 cloves garlic

 

4 anchovies, rinsed and dried

 

1 teaspoon capers, drained

 

2 tablespoons red wine vinegar

 

Sea salt and freshly ground pepper

 

2 tablespoons Italian parsley, minced

 

12 ounces whole wheat penne pasta (optional)

 

 

 

  • Preheat a stove-top griddle or outdoor grill. Cut the flowerlets from the head of cauliflower and divide into bite-size pieces. Place them in a bowl and toss them with 1 tablespoon olive oil. Place pieces on the grill for 10 minutes, turning as the surfaces begin to brown. Remove pieces to a bowl when they reach be al dente texture.

 

 

 

  • Peel and halve the garlic cloves; remove the green germ. Drop the cloves down the feed tube of a food processor or blender. Cut up the anchoves and add them followed by the capers. Stop the machine and scrape down the sides of the bowl. Add the vinegar, process for 15 seconds and slowly pour in the olive oil with the machine running. Stop and scrape down the sides of the bowl; season with salt and pepper, to taste. Add the parsley and pulse for 10 seconds. Pour the dressing into a container.

 

 

 

  • Toss the roasted cauliflower with the vinaigrette adding it by the tablespoon until it lightly coats the vegetable pieces. Toss with pasta adding more vinaigrette as needed. Serve at room temperature.