"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.

That sounds good except for the garlic, anchovies and nutmeg. Garlic just
kills my stomach and nutmeg makes my tongue go numb. I'm not allergic to
either so I don't know why. I'm just not overly fond of anchovies.