Cauliflower in a Caper Vinaigrette

Chef Andy Nusser loves the tangy flavor of marinated vegetables. But when he's pressed for time, he simply tosses cooked vegetables (like the cauliflower here) with a tart vinaigrette, then serves them at room temperature. This dish is delicious warm, too.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 head of cauliflower (about 1 3/4 pounds), cut into 1-inch florets
  • 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

How to make this recipe

  1. In a large saucepan of salted boiling water, cook the cauliflower florets until they are crisp-tender, 5 to 6 minutes. Drain the cauliflower well and pat dry.

  2. 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.

Contributed By Published December 2005

477106 recipes/cauliflower-in-a-caper-vinaigrette 2013-12-06T23:15:48+00:00 Andy Nusser fall|winter|fast-column|christmas|dinner-party|thanksgiving|american|spanish|side-dishes|4|fast|healthy|vegetarian|weeknight-dinner december-2005,Andy Nusser,Casa Mono,Spanish food,cauliflower with caper vinaigrette,cauliflower recipe,quick side dish recipes,cauliflower-in-a-caper-vinaigrette 477106

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5