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.

Martha Stewart Living, November 2009


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

183 Ratings
  • 5 star values: 22
  • 4 star values: 34
  • 3 star values: 78
  • 2 star values: 35
  • 1 star values: 14
Rating: 5 stars
I really like this recipe and I find that's it's one of those recipes that gets better with age. I make it on Sunday and then have it throughout the week. It was great during pregnancies (satisfied that vinegar craving and was a healthy snack that was already made).The changes I make are slight. I probably cook my cauliflower a little longer than instructed, I use less parsley and probably a little more mustard. All of those changes are really adjusted for personal taste. This has always been a hit when I make for an event. You can make it a day ahead and it's still good at room temp.
Rating: Unrated
This cauliflower recipe has been rated three start, yet there are no reviews here and my comment will be the first. Somebody please explain this to me. Makes no sense.