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1
Cauliflower -- We need to steam the cauliflower.
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2
I like to use a saute pan vs a pot so the cauliflower cooks evenly.
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3
Just add about 1-1 1/2 cups water and bring to medium heat.
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4
Add the cauliflower to the pan, cover, and cook 4-5 minutes, depends on the size of your cauliflower and the size of your pan.
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5
Cook until just tender, you don't want them soft where they are falling apart.
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6
Once done, just remove from the heat, drain and put in a bowl of ice water to stop the cooking.
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7
Just a minute in the ice water and then remove and set to the side.
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8
Cover with plastic wrap and chill in the refrigerator.
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9
Beans -- In the same pan, once again add about 1 cup water and bring to medium high heat.
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10
Add the beans and cook until tender, about 3-5 minutes.
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11
Again, not soft, I like a little crisp to my beans.
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12
It is almost like blanching, but I like them cooked just a bit more.
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13
Remove from the heat, drain and put in a bowl of ice water to stop the cooking.
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14
Just a minute in the water water and then remove and set to the side to cool.
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15
Cover with plastic wrap and chill in the refrigerator.
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16
Croutons -- In the same pan once again, add the olive oil and bring to medium high heat and add croutons.
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17
Stir to combine and saute until the bread crumbs begin to brown.
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18
Remove to the side and let cool.
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19
You can easily make these ahead and just store in a small baggie in the refrigerator.
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20
Dressing -- Mix the olive oil, lemon juice, anchovies, parsley, basil and scallions and pepper to taste.
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21
No need for the salt as the anchovies are salty.
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22
Serving -- Add the cauliflower, beans, bread crumbs, olive and tomatoes and toss until combined.
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23
Plate and drizzle the basil parsley dressing over the top and garnish with parmesan.
