Kathie Oh's Recipe

Cauliflower w/toasted cumin,paprika and caper vinaigrette

Category: on the sidelines

1 tablespoon cumin seeds
2 tablespoons sherry vinegar
1/2 teaspoon minced fresh garlic
1 teaspoon paprika
2 tablespoons capers, drained
1/3 cup olive oil
Salt and pepper to taste
1 large head cauliflower, cut into florets
1 tablespoon chopped fresh parsley



In a small saute 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.