Prep 10 mins
Cook 10 mins
A lovely Spanish inspired recipe from Chef Andy Nusser who opened the Casa Mono with Mario Batali and Joe Bastianich in Manhattan, New York. Adapted from Food & Wine magazine.
- 1 head cauliflower, cut into 1-inch florets (about 1 3/4 pounds)
- 2 tablespoons drained capers, chopped
- 1 large garlic clove, minced
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 1⁄4 cup extra virgin olive oil
- cayenne pepper
- Bring a large pan of salted water to a boil, and cook the cauliflower until they are crisp tender, about 5-6 minutes. Drain the florets well and pat dry.
- In a medium bowl, mix the capers, garlic and shallot with the vinegar. Whisk in olive oil and a little salt and cayenne pepper. Add the cauliflower and toss to coat. Serve warm or at room temperature. Enjoy!
I made it for a Cousins Tapas Party and it was made exactly as written. I'm so sad. There were no leftovers. I can't wait to make another batch. Thank you for a "great" recipe
Made exactly as written, and I wouldn't change a thing! Quick and easy to make, and for such strong individual ingredients, the final product had a really soft but distinctive flavour. Yummy. Thanks Sharon!
Wonderful!! This had a marvelous flavor - and I found that the vinaigrette was not quite enough for one whole head of cauliflower so would double it in the future. I also cut my cauliflower in slightly smaller florets and found that the tiny bits of caper, garlic and shallot entered the nooks and crannies very nicely :) This will be something I make again and again. (You have great recipes Sharon123)!