Thanks, I have everything for the dressing except anchovies and tarragon
(not keen on tarragon anyway and might drop it). Wonder if sage would
do... I always use black pepper too. No beans or thyme. I grow parsley,
chives and mint at the moment. So really, I have only a small few
ingredients to get, looks good. Will probably use cannellini beans.

"Janet" > wrote in message
...
> This recipe is from The Cuisine of the Sun by Mireille Johnston. It
> can also be made with potatoes, but I'm leaving that out for this
> group! I've never made the cauliflower version, but the beans are
> great. (There are some other diabetic-friendly recipes in this
> excellent cookbook, now that I look at it again. I'll type some of
> them in when I have time in the future.)
>
> For the dressing, mix the following:
> 1/2 cup parsley, minced (reserve 2 Tbs for garnish)
> 3 scallions, finely minced
> 6 anchovy filets, minced
> 1/3 cup olive oil
> 2 Tbs red wine vinegar
> 1 tsp tarragon
> a few drops of Tabasco sauce
> 3 garlic cloves, crushed
> 1 tsp fresh grated nutmeg
> 1 tsp salt or more, acording to taste
> freshly ground pepper (she says white, but I always use black)
>
> Bean Version
> 1 lb dried Great Northern beans or lentil or chickpeas
> 5 cups cold water
> 2 carrots, sliced in half
> 2 onions, sliced in half, stuck with 2 whole cloves
> bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp
> dried thyme, optionally a stalk or top of celery and a stalk of
> fennel, all tied in cheesecloth)
> salt
> 2 Tbs chopped parsley or chives
>
> Soak the beans, either overnight or using quick soak method.
> About 1 1/2 hrs before you want to serve the dish, place beans in
> large pot with with water, carrots, onions stuck with cloves, and
> bouquet garni. Bring to a boil, add salt, and cover. Simmer for 1 to 1
> 1/2 hrs. The beans should be tender but retain their shape. Meanwhile,
> prepare the dressing.
>
> Drain beans. Discard other vegetables and broth, or save for soup. Put
> warm, drained beans in a warmed glass or earthenware bowl and pour the
> dressing over them. Toss gently and sprinkle with reserved parsley or
> chives. Serve warm.
>
> Cauliflower Version
> 2 large heads Cauliflower
> 2 Tbs parsley or chives
>
> Rinse cauliflower and cut out any bruised spots. Separate florets and
> blanch in salted boiling water. They should remain crisp--don't
> overcook. Time will depend on size of pieces, 6-15 minutes. Meanwhile,
> prepare dressing.
>
> Place warm, well-drained cauliflower in warm glass or earthenware
> bowl, and pour dressing over it. Sprinkle with parsley or chives, toss
> delicately, and serve warm.
>
>