1 Large head of Cauliflower (about 2 pounds) cut into small florets
¼ Cup White Wine Vinegar1
¼ Cup finely chopped Red Onion
1 Tsp Dijon Mustard
½ Cup Extra-Virgin Olive Oil
Coarse Salt & Freshly Ground Pepper
2 Tbsp brine-packed capers, drained & rinsed
2 Tbsp Chopped Fresh Parsley
- Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain & transfer to a bowl.
- Wisk together vinegar, onion and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt & pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
- Cover and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.
We served this with the Mustard-Rosemary Chicken with Carrots & Potatoes. It made for a great meal. I got this recipe out of the Martha Stewart Living Magazine, and I highly recommend it. You could use Italian Dressing rather than using the white wine vinegar & olive oil.