I’m a fan of little sauces and side dishes. Browsing through Vegetables Every Day for a cauliflower recipe, I found one that called for steaming the cauliflower and then mixing it with salsa verde, which I’d never made before. Anything with capers catches my eye and since my parlsey is still growing madly out the back door despite our recent freezes I tried it. Definitely a winner! I left it in a small bowl at the table to be spooned onto the plate rather than tossing it with the cauliflower. After steaming the cauliflower pieces, I put them in a bowl and put a pat of butter on them, mixing it in as it melted. The kids happily ate theirs plain and my adult guest and I happily plied on the salsa verde. I served this with a pork loin and the salsa verde was equally good with the pork!

1/4 cup minced parsley
1 Tbs capers, drained and minced
8 green olives, pitted and minced (mine were stuffed with pimentos)
1 Tbs lemon juice
3 Tbs olive oil
salt and pepper to taste

The recipe also called for two minced anchovy filets but I don’t do anchovies. Several people have suggested I buy the little tube of anchovy paste and use that, which I keep meaning to do.

If you like chimichurri sauce, you’ll like this too I suspect.