This recipe is from The Cuisine of the Sun by Mireille Johnston. It can also
be made with potatoes, but I'm leaving that out for this group! I've
never made the cauliflower version, but the beans are great. (There are some
other diabetic-friendly recipes in this excellent cookbook, now that I look
at it again. I'll type some of them in when I have time in the future.)

For the dressing, mix the following:
1/2 cup parsley, minced (reserve 2 Tbs for garnish)
3 scallions, finely minced
6 anchovy filets, minced
1/3 cup olive oil
2 Tbs red wine vinegar
1 tsp tarragon
a few drops of Tabasco sauce
3 garlic cloves, crushed
1 tsp fresh grated nutmeg
1 tsp salt or more, acording to taste
freshly ground pepper (she says white, but I always use black)

Bean Version
1 lb dried Great Northern beans or lentil or chickpeas
5 cups cold water
2 carrots, sliced in half
2 onions, sliced in half, stuck with 2 whole cloves
bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp dried
thyme, optionally a stalk or top of celery and a stalk of fennel, all tied
in cheesecloth)
salt
2 Tbs chopped parsley or chives

Soak the beans, either overnight or using quick soak method.
About 1 1/2 hrs before you want to serve the dish, place beans in large pot
with with water, carrots, onions stuck with cloves, and bouquet garni. Bring
to a boil, add salt, and cover. Simmer for 1 to 1 1/2 hrs. The beans should
be tender but retain their shape. Meanwhile, prepare the dressing.

Drain beans. Discard other vegetables and broth, or save for soup. Put warm,
drained beans in a warmed glass or earthenware bowl and pour the dressing
over them. Toss gently and sprinkle with reserved parsley or chives. Serve
warm.

Cauliflower Version
2 large heads Cauliflower
2 Tbs parsley or chives

Rinse cauliflower and cut out any bruised spots. Separate florets and blanch
in salted boiling water. They should remain crisp--don't overcook. Time will
depend on size of pieces, 6-15 minutes. Meanwhile, prepare dressing.

Place warm, well-drained cauliflower in warm glass or earthenware bowl, and
pour dressing over it. Sprinkle with parsley or chives, toss delicately, and
serve warm.