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Marcella Beans and Cauliflower in a Lemon Caper Sauce
Ingredients
  • 1 small cauliflower, broken up into bite-sized florets
  • 2 anchovy filets, chopped
  • ½ to 1 cup flat-leaf parsley, chopped
  • 1 clove garlic, minced
  • 1 tablespoon capers, chopped
  • Zest from a lemon
  • Juice from a lemon
  • ½ cup extra virgin olive oil
  • Pepper
  • Salt to taste (optional)
  • 1 cup cooked drained Rancho Gordo Marcella beans (or Garbanzo or Alubia Blanca beans)
Steps
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