Marcella Beans and Cauliflower in a Lemon Caper Sauce
Marcellas can be a little delicate, but they team perfectly with cauliflower and this jaunty sauce. Everything is better with lemon, capers and anchovies in the mix!
1 small cauliflower, broken into bite-sized florets
2 anchovy fillets, chopped
Small bunch (15g) flat-leaf parsley, chopped
1 clove garlic, minced
1 tablespoon capers, chopped
Zest from a lemon
Juice from a lemon
100ml extra-virgin olive oil
Pepper
Salt to taste (optional)
200g cooked, drained Marcella beans
Boil the cauliflower in gently simmering salted water for about 8 minutes or until just done, watching carefully not to overcook.
Place the chopped anchovies on a cutting board and using the blade of a large chef's knife, smash them up by mashing them against the board until you have a rough paste (or use a mortar and pestle). Add them to a mixing bowl along with the parsley, garlic, capers, lemon zest, lemon juice, olive oil and pepper. Gently mix and test for seasoning. Add salt if necessary. The flavour should be pretty punchy as it will be tossed with mild cauliflower and beans. Depending on your tastes, you may want to add some more lemon juice.
Toss the sauce over the cauliflower pieces until well-coated. Add the cooked Marcellas, gently folding them in. Serve warm or at room temperature.
Serves 4 as a side dish and 2 as a main course