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.
