CAULIFLOWER WITH TOASTED CUMIN, PAPRIKA & CAPER VINAIGRETTE

Cauliflower With Toasted Cumin, Paprika & Caper Vinaigrette image

Provided by GG 38966

Time 43m

Yield 5 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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.
In the sink, prepare a large bowl of ice water.
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.
Serve at room temperature. Can be made 4 hours in advance.

Nutrition Facts : Calories 176.4, Fat 14.9, SaturatedFat 2.1, Sodium 155.3, Carbohydrate 10, Fiber 4.6, Sugar 4.1, Protein 3.7