Cauliflower With Toasted Cumin Paprika Caper Vinaigrette

If you have problems getting your veggies into a day: this recipe will do miracles! Haha!

In a small saut 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.

cumin seed, sherry wine vinegar, garlic, paprika, capers, olive oil, cauliflower, fresh parsley, salt & pepper