Marinated Cauliflower

Marinated Cauliflower


  • 1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
  • ¼ cup chopped shallots
  • 2 tablespoons capers, drained
  • 3 tablespoons chopped parsley
  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • salt & pepper to taste


  1. Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.
  2. Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.
  3. Cover and refrigerate overnight.  Serve chilled or at room temperature.

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