1. 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. 2. 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
