Lemon-Caper Cauliflower

1. 1

   Bring a large stockpot of salted water to a boil.

2. 2

   Add the cauliflower and cook for 2 minutes, or until tender.

3. 3

   (A fork should easily pierce the cauliflower but not break it apart.)

4. 4

   Drain the cauliflower and rinse it under cold water.

5. 5

   Combine the olive oil, onion, capers, preserved lemon, lemon juice, salt, and pepper in a large bowl.

6. 6

   Add the cauliflower and mix well.

7. 7

   Marinate for at least 1 hour at room temperature, tossing once or twice.

8. 8

   Garnish with the parsley and serve at room temperature.

9. 9

   The cauliflower will keep, covered, for 2 days in the refrigerator; toss it again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.