Ingredients:
1 head cauliflower, cut into 1½-inch florets
½ cup olive oil
½ small red onion, minced
1½ tablespoons capers, drained and mashed
2 teaspoons preserved lemons (optional)
1½ tablespoons freshly squeezed lemon juice
2¼ teaspoons sea salt
1¼ teaspoon freshly ground black pepper
¼ cup chopped parsley
Directions:
1. Bring a large stockpot of salted water to a boil. Add the cauliflower and cook for 2 minutes, or until tender. Drain and rinse in cold water.
2. Combine the olive oil, onion, capers, preserved lemons (if using), lemon juice, salt and pepper in a large bowl. Add the cauliflower and mix well. Marinate for at least 1 hour at room temperature, tossing once or twice.
3. Garnish with parsley and serve at room temperature.
Serves 4-6