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