Cumin-Marinated Cauliflower and Roasted Peppers

• 1 head of cauliflower, separated into 1-inch florets
• 1/4 cup minced shallots
• 3 tablespoons white wine vinegar
• 1 teaspoon ground cumin
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/3 cup coarsely chopped piquillo peppers (about 2 ounces)

1. In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 4 to 5 minutes.
2. Drain the cauliflower and cool under running water.
3. Drain again and dry on paper towels.
4. In a bowl, combine the shallots, vinegar and cumin.
5. Whisk in the oil and season with salt and pepper.
6. Add the cauliflower and peppers and toss.
7. Transfer to a shallow dish and let marinate at room temperature for at least 2 hours, turning the vegetables in the marinade.
8. Season with salt and pepper and serve.

cauliflower, shallots, white wine vinegar, ground cumin, extravirgin olive oil, salt, piquillo peppers

Taken from www.foodandwine.com/recipes/cumin-marinated-cauliflower-and-roasted-peppers (may not work)