Baby cauliflowers with green olives and citrus vinaigrette

Name: Baby cauliflowers with green olives and citrus vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 6 baby cauliflowers, damaged green leaves from the base peeled off; 1/4 cup (60ml) extra virgin olive oil; 6 slices sourdough baguette; 1 garlic clove, halved; 18 green olives, pitted, quartered; Shaved parmesan, to serve; 2-3 good-quality anchovy fillets, drained; Finely grated zest of 1 orange; Finely grated zest of 1 lemon; 1 garlic clove, crushed; 1/4 cup flat-leaf parsley leaves; 2 mint leaves; 1 tablespoon chervil; 1/2 cup (125ml) verjuice; 200ml extra virgin olive oil

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Baby cauliflowers with green olives and citrus vinaigrette

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Give the underrated cauliflower a citrus twist, says Maggie Beer, with this zingy vinaigrette.

6 baby cauliflowers, damaged green leaves from the base peeled off
1/4 cup (60ml) extra virgin olive oil
6 slices sourdough baguette
1 garlic clove, halved
18 green olives, pitted, quartered
Shaved parmesan, to serve

Citrus vinaigrette

2-3 good-quality anchovy fillets, drained
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves
2 mint leaves
1 tablespoon chervil
1/2 cup (125ml) verjuice
200ml extra virgin olive oil

Method

1.

To make the vinaigrette, place all the ingredients in a blender or food processor and process to combine. Set aside.
2.

Boil or steam the baby cauliflowers for 5-6 minutes until just cooked through. Drain, then drizzle immediately with 1 tablespoon of the olive oil and allow to cool to room temperature.
3.

Heat a chargrill to hot. Brush the baguette slices with 1 tablespoon oil and cook on both sides until lightly charred. Rub 1 side of the bread with raw garlic, drizzle with remaining olive oil, and season with sea salt and freshly ground black pepper.
4.

Place one baby cauliflower on each serving plate, spoon over a generous amount of vinaigrette and sprinkle with the green olives. Top chargrilled baguette with shaved parmesan, and serve on the side.