Lemon-Caper Cauliflower

Name: Lemon-Caper Cauliflower
Ingredients: 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets; 1/2 cup extra-virgin olive oil; 1/2 small red onion, minced; 1 1/2 tablespoons capers, drained and mashed; 2 tablespoons pureed preserved lemon (see Note); 1 1/2 tablespoons freshly squeezed lemon juice; 2 1/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley

9 ingredients

9 steps

Ingredients

1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets
1/2 cup extra-virgin olive oil
1/2 small red onion, minced
1 1/2 tablespoons capers, drained and mashed
2 tablespoons pureed preserved lemon (see Note)
1 1/2 tablespoons freshly squeezed lemon juice
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Directions

1

Bring a large stockpot of salted water to a boil.
2

Add the cauliflower and cook for 2 minutes, or until tender.
3

(A fork should easily pierce the cauliflower but not break it apart.)
4

Drain the cauliflower and rinse it under cold water.
5

Combine the olive oil, onion, capers, preserved lemon, lemon juice, salt, and pepper in a large bowl.
6

Add the cauliflower and mix well.
7

Marinate for at least 1 hour at room temperature, tossing once or twice.
8

Garnish with the parsley and serve at room temperature.
9

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