Food & Cooking Recipes Salad Recipes Marinated Cauliflower Salad 3.1 (183) 2 Reviews 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 February 11, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature. Ingredients 1 large head cauliflower (about 2 pounds), cut into small florets ¼ cup white-wine vinegar ¼ cup finely chopped red onion 1 teaspoon Dijon mustard ½ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons brine-packed capers, drained and rinsed 2 tablespoons chopped fresh parsley Directions Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl. Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine. Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature. Cook's Notes Refrigerate up to 1 day. Rate it Print