Ingredients for Cauliflower With Toasted Cumin Paprika Caper Vinaigrette
- Cumin Seed
- Sherry Wine Vinegar
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon capers, drained
- 1/4 cup extra virgin olive oil
- 1 large head cauliflower, cut into florets
- Fresh Parsley
- Salt & Pepper
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How to Make Cauliflower With Toasted Cumin Paprika Caper Vinaigrette
- Toast the cumin seeds: In a small sauté pan over medium-low heat, toast 1 teaspoon of cumin seeds, stirring frequently, until fragrant and slightly darkened (about 3-5 minutes). Remove from heat and let cool.
- Make the vinaigrette: In a medium mixing bowl, whisk together 2 tablespoons red wine vinegar, the cooled cumin seeds, 1 minced garlic clove, 1/2 teaspoon smoked paprika, and 1 tablespoon capers (drained).
- Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. Season generously with salt and freshly ground black pepper to taste. Set aside.
- Blanch the cauliflower: Prepare a large bowl of ice water. Bring 4 quarts of salted water to a boil in a large pot.
- Add 1 large head of cauliflower (cut into florets) and cook until tender-crisp, about 8-10 minutes.
- Immediately transfer the cauliflower to the ice bath to stop the cooking process. Once completely cool, drain well.
- Toss and serve: Add the drained cauliflower to a large bowl. Pour the vinaigrette over the cauliflower and toss gently to coat. Sprinkle with 2 tablespoons of chopped fresh parsley.
- Serve the cauliflower at room temperature. Can be made 4 hours in advance.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
10g
Carbs
3g