Tangy Cauliflower Salad
Ingredients
- 1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
- 1/4 teaspoon crushed red pepper
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 8 cups bite-size cauliflower florets, (about 1 head), cooked until tender-crisp (see Tip)
- 2 tablespoons white-wine vinegar
- 1 small clove garlic, minced
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