Lemon-Caper Cauliflower

• 1 head cauliflower (approximately 2 pounds), cut into 1 1/2-inch florets
• 1/2 cup extra-virgin olive oil
• 1/2 small red onion, minced
• 1 1/2 tablespoons capers, drained and mashed
• 2 tablespoons pureed preserved lemon (see Note)
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 1/4 teaspoons kosher salt
• 1 1/4 teaspoons freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

1. Bring a large stockpot of salted water to a boil.
2. Add the cauliflower and cook for 2 minutes, or until tender.
3. (A fork should easily pierce the cauliflower but not break it apart.)
4. Drain the cauliflower and rinse it under cold water.
5. Combine the olive oil, onion, capers, preserved lemon, lemon juice, salt, and pepper in a large bowl.
6. Add the cauliflower and mix well.
7. Marinate for at least 1 hour at room temperature, tossing once or twice.
8. Garnish with the parsley and serve at room temperature.
9. The cauliflower will keep, covered, for 2 days in the refrigerator; toss it again before serving.

cauliflower, extravirgin olive oil, red onion, capers, lemon, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/lemon-caper-cauliflower-387804 (may not work)