Cauliflower Salad with Capers, Parsley and Vinegar

cooking.nytimes.com

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower

1 to 2 garlic cloves (to taste), minced

¼ cup chopped flat-leaf parsley

3 tablespoons capers, drained and rinsed

2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)

6 tablespoons extra virgin olive oil

Salt

freshly ground pepper

Directions at cooking.nytimes.com

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