Marinated Cauliflower

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
¼ cup chopped shallots
2 tablespoons capers, drained
3 tablespoons chopped parsley
¼ cup white wine vinegar
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
salt & pepper to taste

Steam cauliflower until just tender. You want the cauliflower to still have a bite to it, so don’t overcook. Transfer to a large bowl.
Whisk together vinegar, shallots and mustard in a small bowl. Add some salt and pepper. Pour in the oil in a slow, steady stream, whisking constantly. Pour vinaigrette over warm cauliflower. Add the capers and parsley. Stir to combine.
Cover and refrigerate overnight. Serve chilled or at room temperature. http://www.feastsandfotos.com/