Frank's Recipes! Kounoupmthi Me Aromatica (Cauliflower with Fresh Herbs and Vinaigrette)

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Kounoupmthi Me Aromatica (Cauliflower with Fresh Herbs and Vinaigrette)

1 medium-sized cauliflower
salt and freshly ground black pepper
2 tablespoons finely chopped parsley
1 tablespoon finely chopped dill
2 spring onions, finely chopped
1 scant teaspoon wine vinegar
1 garlic clove, very finely chopped
1 teaspoon ozzo or other anise-flavoured liquor
3 tablespoons olive oil

Cauliflower in Greece is mostly white, sometimes purple and usually eaten boiled with oil and lemon or vinegar. As it is literally the flower of a cabbage, you are not obliged to throw away the leaves. If you don't see fit to use them in this dish, save them for soup. If the cauliflower tastes strong and peppery when raw, it will have a strong taste, and stronger odour when cooked. If it is sweet and crunchy when raw - it will be delicious. Break the cauliflower into florets, keeping tender and unblemished leaves with them. Blanch the florets in about 3.5 litres (6 pt) boiling salted water for 4 -5 minutes, until barely tender. Remove and drain. If they are a bit too hard for your taste, proceed without rinsing. If they are just right (or a bit too soft), then rinse them in cold water to arrest any further cooking. Place the drained cauliflower in a bowl and sprinkle with parsley, dill and onion. In a small bowl combine the vinegar, garlic, ozzo and season with salt and pepper. Whisk in the olive oil, pour over the cauliflower and toss. Serve hot or cold.

Servings: 4