Tangy Cauliflower Salad

• 1 small garlic clove, minced
• 2 tablespoons capers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 14 teaspoon crushed red pepper flakes
• 2 teaspoons lemon zest
• 8 cups bite-size cauliflower florets, cooked until tender-crisp (about 1 head)

1. Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl.
2. Add cauliflower to the bowl and toss to coat.
3. Chill the salad for 30 minutes, or overnight.
4. Serve cold.

garlic, capers, extra virgin olive oil, white wine vinegar, red pepper, lemon zest, bitesize cauliflower

Taken from www.food.com/recipe/tangy-cauliflower-salad-237053 (may not work)