Active time: 15 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　1 small garlic clove

　　1/2 teaspoon kosher salt

　　1 flat anchovy fillet, rinsed

　　2 tablespoons drained bottled capers, rinsed

　　1 1/2 tablespoons fresh lemon juice

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets

　　1/4 cup firmly packed fresh flat-leaf parsley leaves

　　

Step 1

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well.

　　

Step 2

Cook cauliflower in a 4-quart saucepan of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well in a colander, then toss hot cauliflower with dressing. Cool to warm, tossing occasionally, then add parsley and toss to coat. Serve immediately.

　　Cooks' note:

　　• Dressing can be made 2 hours ahead and kept at room temperature.