Cauliflower and Fennel with Dijon-Cider Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 cups cauliflower florets ( 1 large head)
• 2 tablespoons apple cider vinegar 
• 2 teaspoons dijon mustard 
• 1 cup fennel bulb sliced
• 1 tablespoon fennel bulb fresh chopped
• 1 teaspoon honey 
• 0.3 teaspoon kosher salt 
• 0.3 cup olive oil 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring a large saucepan of water to a boil; add cauliflower. Boil 5 minutes; add sliced fennel. Boil 1 minute or until cauliflower is crisp-tender; drain.
2. Combine oil and remaining ingredients in a large bowl, stirring with a whisk.
3. Add cauliflower mixture; toss to coat.
4. Warm Garlic-Anchovy: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.
5. Combine 1/4 cup olive oil, 3 minced drained anchovy fillets, 2 minced garlic cloves, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon salt in a skillet over medium heat; cook 1 minute.
6. Add cauliflower, 3 tablespoons chopped parsley, and 1/2 teaspoon grated lemon rind; toss.
7. Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 5g (sat 4g); SODIUM 205mg
8. Lemon-Caper Vinaigrette: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.
9. Combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1/4 cup chopped parsley, 3 tablespoons minced shallots, 4 1/2 teaspoons rinsed and drained capers, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
10. Add cauliflower, tossing to coat.
11. Serves 6 (serving size: about 1 cup) CALORIES 113; FAT 4g (sat 3g); SODIUM 178mg
12. Warm Curry: Boil 6 cups cauliflower florets 6 minutes or until crisp-tender; drain.
13. Heat a large skillet over medium heat.
14. Add 1/4 cup olive oil; swirl to coat. Saut 1/2 cup chopped onion 2 minutes or until lightly golden. Stir in 2 tablespoons grated peeled fresh ginger, cauliflower, 1 teaspoon garam masala, 3/8 teaspoon kosher salt, and 1/4 teaspoon ground coriander. Cook 2 minutes.
15. Serves 6 (serving size: about 1 cup) CALORIES 114; FAT 3g (sat 3g); SODIUM 153mg