Something Different

Today's post has nothing GREEN ...oh wait there is a little Parsley in it. I found this Recipe back in December and have been looking for Ajvar( pronounced eye-var) since then and finally found it at the Mediterranean Mart on Cliffdale Rd (for those of you in Fayetteville). By the way the owners of that store are VERY nice and they will search for and order hard to find items like this for you. They happened to have this product because someone else came in looking for it and they did that for them.

I now know Ajvar is a Bulgarian sort of relish made with eggplant and red pepper. It's a little spicy, comes in mild and hot versions. I was only able to find the Hot but I don't find it too terribly hot(though I like spicy things) Mixed with a couple of TBS of sour cream it is tasty on raw veggies, pretzels, chips, crackers or Pita bread. It has only 15 calories per Tbs (minus the sour cream ...darn it) and no fat.

I found this recipe at Food and Wine.com( http://foodandwine.com/recipes/roasted-cauliflower-with-ajvar-dressing) I did not really mess with it much (for a change) I did use anchovy paste rather than real anchovies. Don't be scared off by the Anchovy, you (or anyone else) will never know it's in there but it give it a wonderful salty flavor, not at all fishy. Have you ever had Ceasar salad at a REALLY nice resturant? If you have, it most likely had anchovy. Trust me ...it's good. I cut up my califlower in pretty small chunks and I think that was a mistake. Leaving them in bigger chunks would make a much prettier presentation and I noticed that some of the very small pieces were over cooked (almost burnt) The large pieces were soft and nutty....very yummy!

This is a unique and very tasty way to cook califlower. I am always looking for new ways to present Veggies and I think this recipe Fills the Bill very nicely!

Cauliflower with Ajvar Dressing
1 head of cauliflower (2 3/4 pounds), core trimmed, head quartered and sliced lengthwise 1/3 inch thick
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 anchovy fillet, coarsely chopped
1 garlic clove, coarsely chopped
3 tablespoons mild or hot ajvar
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon chopped flat-leaf parsley
1 1/2 tablespoons pine nuts, toasted

Preheat the oven to 425°. Heat a large rimmed baking sheet in the oven. In a bowl, toss the cauliflower with 3 tablespoons of the oil and season with salt and pepper. Spread the cauliflower on the hot baking sheet and roast for 45 minutes, tossing half­way through, until tender and browned.
Meanwhile, heat the remaining 5 tablespoons of oil in a skillet. When the oil is hot, add the anchovy; cook over moderate heat until it begins to dissolve. Add the garlic and cook for 30 seconds. Remove the skillet from the heat; let the oil cool for 5 minutes.
In a mini food processor, blend the oil with the ajvar, lemon juice and vinegar. Add the parsley and pulse to combine. Season the dressing with salt and pepper.
Transfer the cauliflower to a platter. Drizzle with the dressing and sprinkle with the toasted pine nuts. Serve warm.