Cauliflower in a Caper Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A lovely Spanish inspired recipe from Chef Andy Nusser who opened the Casa Mono with Mario Batali and Joe Bastianich in Manhattan, New York. Adapted from Food & Wine magazine. Ingredients:
1 head cauliflower, cut into 1-inch florets (about 1 3/4 pounds) |
2 tablespoons drained capers, chopped |
1 large garlic clove, minced |
1 shallot, minced |
2 tablespoons red wine vinegar |
1/4 cup extra virgin olive oil |
salt |
cayenne pepper |
Directions:
1. Bring a large pan of salted water to a boil, and cook the cauliflower until they are crisp tender, about 5-6 minutes. Drain the florets well and pat dry.
2. In a medium bowl, mix the capers, garlic and shallot with the vinegar. Whisk in olive oil and a little salt and cayenne pepper. Add the cauliflower and toss to coat. Serve warm or at room temperature. Enjoy!
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