Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 5
• 1 tablespoon cumin seed
• 2 tablespoons sherry wine vinegar
• 1/2 teaspoon minced garlic
• 1 teaspoon paprika
• 2 tablespoons capers (drained)
• 1/3 cup olive oil
• 1 large cauliflower (cut into flowerettes)
• 1 tablespoon fresh parsley (chopped)
• salt & pepper, to taste

Recipe

• 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.