1. 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. 2. 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. 3. In the sink, prepare a large bowl of ice water. 4. 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. 5. Serve at room temperature. Can be made 4 hours in advance. ---------------------------------------------------------------------------
Nutrition
Ingredients
