Food & Cooking Recipes Quick & Easy Recipes Steamed Cauliflower with Walnut Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 20 mins Total Time: 35 mins Servings: 4 Buttery walnuts are roasted with garlic and Parmesan, then tossed with capers, parsley, and red-wine vinegar to make a sensational dressing for crisp-tender cauliflower. Ingredients 1 teaspoon chopped garlic Kosher salt and freshly ground pepper ½ cup walnuts ¼ cup grated Parmesan 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound cauliflower florets 2 tablespoons capers, rinsed and drained ¼ cup chopped fresh parsley 2 teaspoons red-wine vinegar Directions Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool. Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes. Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper. Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve. Cook's Notes Don't throw out those cauliflower greens! They're super tasty -- steam them along with the florets and use to garnish the dish. Variations The walnut vinaigrette works nicely with other steamed vegetables, such as endive or carrots. Serve cold or at room temperature. Rate it Print