SCRUMPTIOUS Saturdays: Spanish-Style Cauliflower Salad

This is really yummy--an adaptation of an adaptation. At first I couldn't see how it would work--cauliflower not being very flavorful, but with the dressing you make for this dish, it makes sense, and you can even get a hint of Spain (perhaps).

Utensils: chopping board, sharp knives, small whisk

Ingredients: salad -- 1 half head cauliflower, 1 cup finely diced parsley, 1 finely diced green onion (scallion), 1 minced hard-boiled egg; dressing -- 1/4 cup olive oil, 2 tbsp. red wine vinegar, 1 pressed garlic clove, 1 tbsp capers, 1 tbsp. paprika, dash, cayenne.

Notes: Make the dressing and set aside. Separate the cauliflower into small florets, about as big, maybe a little bigger, than your thumb. Steam in an inch of boiling water, with 2 tablespoons lemon juice, for 10-12 minutes. Let cool, pat the florets dry. Toss into the dressing, cover and refrigerate. The next day, spoon some cauliflower onto a salad plate, sprinkle some of the parsley and egg on the top. Serve.

Then toss the cauliflower in the dressing. After that, toss in the parsley and green onion. Parsley and hard-boiled egg provide color and texture, but not too much flavor--for that, you should probably dial up various elements of the dressing: garlic, capers, cayenne, paprika, etc. It's important to steam the cauliflower as directed, then allow to cool, then marinate in the dressing, refrigerated, overnight.