Marinated Cauliflower

I am back from my honeymoon in Hawaii and just barely coming out of the depression over not being in Hawaii anymore.  That place is paradise.  Two weeks in paradise makes getting back to reality quite a challenge.  No big surprise, cooking has not been at the forefront of my mind.  Two weeks of having all my meals served to me (sometimes in a fluffy bathrobe!) was glorious.  Glorious!  But alas, my reality includes getting back to cooking…

So, something quick and easy was in order.  To ease the shock of not stumbling past roughly four gorgeous natural waterfalls per day.  (Not having an easy time with the ‘get back to reality’ concept.)  Anyway, this marinated cauliflower recipe is just that, quick and easy.  It’s also super delicious.  It’s a wonderful side dish for just about anything and is served at room temperature (or slightly chilled) making it a wonderful option for an outdoor BBQ.

This recipe is best if left to marinate overnight, allowing the cauliflower to soak up all the yummy vinaigrette.  It just gets better the longer it sits.

Here’s what you will need to serve 4-6 people…

Recipe

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

Method

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.

Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.

Cover and refrigerate overnight.  Serve chilled or at room temperature.

This recipe is adapted from Martha Stewart.

Marinated Cauliflower
 
Author:
Ingredients
  • 1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
  • ¼ cup chopped shallots
  • 2 tablespoons capers, drained
  • 3 tablespoons chopped parsley
  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • salt & pepper to taste
Method
  1. Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don't overcook.   Transfer to a large bowl.
  2. Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.
  3. Cover and refrigerate overnight.  Serve chilled or at room temperature.

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