Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette – a delicious recipe with cumin, sherry wine vinegar, garlic, paprika, capers, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small saute pan over medium-low heat, add the cumin seeds. Stir frequently, until fragrant and slightly darkened, about 3 to 5 minutes. Remove from the heat and let cool.
2
In a mixing bowl, combine the vinegar, cooled cumin, garlic, paprika and capers. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Set aside.
3
In the sink, prepare a large bowl of ice water.
4
In a 4-quart pot with salted boiling water, cook the cauliflower until tender, about 8 to 10 minutes. Drain and immediately plunge into the ice water. When completely cool, drain again. Place in a large bowl, toss with the vinaigrette and sprinkle with parsley.
5
Serve at room temperature. Can be made 4 hours in advance.
204
kcal
Calories
21
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon cumin seed, 2 tablespoons sherry wine vinegar, 1/2 teaspoon minced garlic, 1 teaspoon paprika, and more.
Yes, Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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