Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette
photo by kelly in TO
- Ready In:
- 43mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 1 tablespoon cumin seed
- 2 tablespoons sherry wine vinegar
- 1⁄2 teaspoon minced garlic
- 1 teaspoon paprika
- 2 tablespoons capers (drained)
- 1⁄3 cup olive oil
- 1 large cauliflower (cut into flowerettes)
- 1 tablespoon fresh parsley (chopped)
- salt & pepper, to taste
directions
- In a small sauté 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.
- 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.
- In the sink, prepare a large bowl of ice water.
- 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.
- Serve at room temperature. Can be made 4 hours in advance.
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Reviews
RECIPE SUBMITTED BY
Love Food but restrict my eating to ONLY lean meats & vegetables! No fruits, sugars of any kind, dairy, wheat, grain, gluten, nuts, etc...for me!!!