Julie Bove > wrote:

: "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.


So theave them out. just taste for salt, as anchovies do add salt to a
dish.

Wendy