ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.
Recipe information
Yield
serves 4 to 6 as a side dish
Ingredients
1
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2
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Need to make a substitution?
Preparation
Step 1
Bring a large stockpot of salted water to a boil. Add the cauliflower and cook for 2 minutes, or until tender. (A fork should easily pierce the cauliflower but not break it apart.) Drain the cauliflower and rinse it under cold water.
Step 2
Combine the olive oil, onion, capers, preserved lemon, lemon juice, salt, and pepper in a large bowl. Add the cauliflower and mix well. Marinate for at least 1 hour at room temperature, tossing once or twice.
Step 3
Garnish with the parsley and serve at room temperature.
Make Ahead
Step 4
The cauliflower will keep, covered, for 2 days in the refrigerator; toss it again before serving.