Cauliflower Salad with Capers, Parsley and Vinegar

Richmond InStep for Life > 2017 - Spring Cooking Class > Cauliflower Salad with Capers, Parsley and Vinegar

Yields1 Serving

1 large or two small to medium cauliflowers, broken into florets;

or about 6 cups mixed white, orange, green and purple

cauliflower.

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped flat-leaf parsley

3 tbsp capers, drained and rinsed

2 to 3 tablespoons white wine vinegar or Champagne vinegar

(to taste)*

6 tablespoons extra virgin olive oil

Salt

Freshly ground pepper

Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.

In a large bowl, mix together the garlic, parsley, capers vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

* We used lime juice

Ingredients