Categories: Sides, Vegetables
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp drained capers, chopped
- 1 large garlic clove, minced
- 1 shallot, minced
- 2 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt
- Cayenne pepper
Directions
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In a large saucepan of boiling water, cook the cauliflower florets until they are crisp-tender, 5-6 minutes. Drain and pat dry.
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In a medium bowl, mix the capers, garlic and shallot with the vinegar. Whisk in the olive oil and season with salt and cayenne. Add the cauliflower and toss to coat. Serve warm or at room temperature.