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.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/06/15/marinated-cauliflower/