I'm gong to post a review here, but first wanted to make note of the truly mid-western dinner we had! At least a mid-western dinner we would have had in the 80s in Illinois.
Ravioli with pasta sauce, corn pudding and a cauliflower side dish - so white and pale and starchy. My word - but it was so darn good.
![[Image: Feb%2018%20Raioli%20corn%20pudding%20cau...fkod9q.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2016%20COOKING/Feb%2018%20Raioli%20corn%20pudding%20cauliflower_zpszufkod9q.jpg)
The hit of the meal tho, was the cauliflower - I roasted it in a little olive oil & s&p. I made a salad dressing which I picked up the recipe for somewhere in Mississippi on our trip, but have no idea the source.

![[Image: Feb%2018%20Rstd%20Cauliflower%20w%20Anch...67evqj.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2016%20COOKING/Feb%2018%20Rstd%20Cauliflower%20w%20Anchovy%20bacon%20dress._zps3467evqj.jpg)
Boquerones (Anchovy) and Bacon Vinaigrette SOON
collected as Mississippi recipes on the big trip
1–2 boquerones or anchovies, sliced or chopped
3 pieces bacon, cooked and crumbled (drippings reserved)
Juice and zest of 1 lemon
2 Tbs olive oil
3 Tbs bacon drippings (warm)
1. Stir together all the ingredients in a bowl.
2. Can be made ahead to let the flavors develop.
I made just half a recipe to try it and also only used one slice of thick sliced bacon. Drizzled over the cauliflower as it came out of the oven. It's delicious!! I have a tad of the dressing left, so I'll try it with a small green salad. You can't taste 'anchovy' - just a hint of salty or briny essence.