Cumin-Marinated Cauliflower and Roasted Peppers

Jarred Spanish piquillo peppers add a lovely smokiness and subtle heat to Julian Serrano's delicious appetizer. They are increasingly available at specialty food stores; you can substitute jarred roasted peppers, or better yet, roast a red bell pepper yourself.

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  • Servings: 10

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  • 1 head of cauliflower, separated into 1-inch florets
  • 1/4 cup minced shallots
  • 3 tablespoons white wine vinegar
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/3 cup coarsely chopped piquillo peppers (about 2 ounces)

How to make this recipe

  1. In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 4 to 5 minutes. Drain the cauliflower and cool under running water. Drain again and dry on paper towels.

  2. In a bowl, combine the shallots, vinegar and cumin. Whisk in the oil and season with salt and pepper. Add the cauliflower and peppers and toss. Transfer to a shallow dish and let marinate at room temperature for at least 2 hours, turning the vegetables in the marinade. Season with salt and pepper and serve.

Make Ahead

The dish can be refrigerated for up to 2 days; the flavors will intensify as the cauliflower sits.

Contributed By Photo © Amy Neunsinger Published February 2000

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