Name: Cauliflower with Red Pepper Vinaigrette
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 2 small heads cauliflower, broken into florets (3 to 4 cups); Salt; 3 cloves garlic, finely minced; ¼ cup red wine vinegar; Pinch paprika (optional); 2 tablespoons dried red pepper flakes; 1 cup olive oil; 1 strip lemon zest; 2 tablespoons capers, rinsed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Another salad for an antipasto platter. For a Spanish variation of this salad, tone down the red pepper flakes and use 2 tablespoons paprika.

Ingredients

Salt
2 small heads cauliflower, broken into florets (3 to 4 cups)
1

Method

Heat a large pot of water to boiling. Lightly salt the water, add the cauliflower and lemon zest, and cook until the caulflower is crisp-tender, 4 to 5 minutes. Drain. Refresh in cold water and drain again. Transfer to a large mixing bowl.

Heat, but do not boil, the olive oil in a small saucepan. Remove the pan from the heat, drop in the pepper flakes, and let steep until the oil is red