- 1 large head cauliflower (about 2 pounds) cut into small florets
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped red onion
- 1 tsp. Dijon mustard
- 1/2 cup extra virgin olive oil
- Coarse salt and freshly ground black pepper
- 2 tbs. capers, drained and rinsed
- 2 tbs. chopped fresh parsley
- Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
- Whisk together vinegar, onion and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
- Cover and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.