We have been inspired by this dish for a while and it was way overdue to give it a try. The flavors can be overwhelming, so go light on the capers and garlic and add more if desired. The dish can be done with white cauliflower but we mixed some psychedelic purple to let the eyes feast along. Let us know what you think.
Ingredients
1 head of cauliflower
3 Tbsp olive oil
3 Tbsp fresh parsley
1 Tbsp minced garlic
2 tsp grated lemon rind
2 tsp dijon mustard
1 Tbsp red wine vinegar
2 tsp capers
1/2 cup thinly vertically sliced onion
2 Tbsp cider vinegar
Salt and pepper
Instructions
Preheat the oven to 450 F.
Combine onion, cider vinegar and a pinch of salt in a small sealable container and let stand for 30 minutes, occasionally turning it upside down to spread the juices.
Cut cauliflower into 2-inch florets. Place florets on rimmed baking sheet and drizzle with 1 Tbsp olive oil. Toss well.
Bake florets for 25 minutes or until golden brown in spots and almost tender.
Sprinkle with salt and pepper.
Combine chopped parsley, garlic, rind.
Using another small bowl, mix dijon and vinegar and gradually add olive oil stirring with a whisk.
Drain onions.
Mix cauliflower florets with vinaigrette and parsley mixture in a large bowl. Toss well, sprinkle with onions and serve.
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