A zesty twist on a classic veggie!
Tender cauliflower meets briny capers, tangy Dijon, and golden shallots in this bold, crave-worthy side dish.
Ingredients
- Cauliflower florets
- Olive oil
- 2 shallots, thinly sliced
- 3 tbsp capers
- 1 tbsp Dijon mustard
- Splash of white wine vinegar
- Salt and pepper
- Chopped fresh parsley (for garnish)
Instructions
- Boil or steam cauliflower florets until just barely tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced shallots and cook until tender and lightly golden.
- Stir in the capers, Dijon mustard, and a splash of white wine vinegar. Cook for 1–2 minutes to combine the flavors.
- Add the cooked cauliflower to the skillet. Sauté over high heat until the dressing is absorbed and the cauliflower starts to brown slightly.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.