Ingredients:
1 small head cauliflower
2 teaspoons fresh squeezed lemon juice
Dressing (see recipe below)
3 tablespoons minced hard-cooked egg
1 tablespoon minced parsley
Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, mashed to a paste or put through a garlic press
1 tablespoon small capers,
1 teaspoon paprika
Dash of cayenne pepper
Salt
Preparation:
- Cut off the thick stems of the cauliflower and break into small flowerets. Place in 1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added. Cover and simmer for about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well; cool. Trim off the stems very close to the flowerets.
- Lightly beat together the olive oil, vinegar, garlic, capers, paprika, cayenne pepper, and salt. Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed. Add additional salt is necessary.
- Marinate for several hours or overnight. To serve, sprinkle with the minced egg and parsley.
