RECIPE

Cumin-Marinated Cauliflower and Roasted Peppers

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 10

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.

Plus: More Vegetable Recipes and Tips

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 10
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 head of cauliflower, separated into 1-inch florets
    2. 1/4 cup minced shallots
    3. 3 tablespoons white wine vinegar
    4. 1 teaspoon ground cumin
    5. 1/3 cup extra-virgin olive oil
    6. Salt and freshly ground pepper
    7. 1/3 cup coarsely chopped piquillo peppers (about 2 ounces)

Directions

  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.