I'm referring to the Italian kind with parsley, shallots, garlic, olive oil, mustard, cornichons, anchovy. It has a good flavor except the bite is way to strong and sharp. Any ideas on how to cut it or salvage it?
Crunch and zing are often missing from the holiday spread; these crispy, cheesy cauliflower florets with fresh lemon-parsley sauce achieve both. Serve with classic holiday dishes at Thanksgiving, or with roasted fish on any weeknight.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.