Cauliflower With Red Pepper Vinaigrette

1. 1

   Cook the florets until crisp-tender (4 to 5 minutes) in a large pot of boiling water.

2. 2

   Drain and refresh in cold water.

3. 3

   Drain again and transfer to a large mixing bowl.

4. 4

   Heat the olive oil gently in a small saucepan.

5. 5

   Remove from hat, drop in pepper flakes, and let steep until the oil is red, about 15 minutes.

6. 6

   Strain the oil, discarding the flakes.

7. 7

   Add the pinch of paprika to heighten the color.

8. 8

   Let the oil cool completely.

9. 9

   Combine the vinegar and garlic in a mixing bowl.

10. 10

    Gradually whisk in the red pepper oil, then stir in the capers.

11. 11

    Season to taste with salt, then pour the vinaigrette over the cauliflower and toss to coat.

12. 12

    Let marinate at room temperature a few hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.