Marinated Cauliflower Salad

Ingredients

• 2 lbs 1 large head cauliflower

• 2 tbsp Parsley, fresh

• 1/4 cup Red onion

• 2 tbsp Brine-packed capers

• 1 tsp Dijon mustard

• Salt and freshly ground pepper, Coarse

• 1/2 cup Olive oil, extra-virgin

• 1/4 cup White-wine vinegar

Directions

  1. 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.

  2. Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.

  3. Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

Haley Smith