Cauliflower and Ziti with Anchovies

From Vegetable Cookbook

Fish and Seafood Recipes | Pasta Recipes | Vegetables Recipes

Yield: Serves 4

Strips of red bell pepper and sliced black olives lend vivid color to this cold pasta salad.

• 1 medium cauliflower
• 3 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 shallot, minced
• 1 garlic clove, minced or pressed
• 1 tablespoon capers, drained
• 1 can (2 ounces) flat anchovy fillets
• 1/2 cup olive oil
• 1/2 pound ziti, boiled and drained
• 1 red bell pepper, cut into narrow strips
• 12 ripe black olives, pitted and sliced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

1. Separate the cauliflower into flowerets and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 5 to 8 minutes or until crisp-tender. Drain in a colander set under cold running water. Shake gently to remove as much water as possible, then set aside.

2. In a small mixing bowl, combine the vinegar, salt, and oregano. Stir in the shallot, garlic, and capers. Coarsely chop 4 of the anchovies and blend in. Gradually whisk in the oil.

3. Transfer the cauliflower to a large bowl. Add the drained ziti, red bell pepper, olives, basil, and parsley. Mix together. Pour on the dressing and toss to coat. Transfer to a serving plate lined with lettuce and garnish with additional anchovies if you wish.

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