- 1 cup water
- 1 medium head cauliflower, cored, separated into florets
- 1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
- 1 tablespoon red or white wine vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 3 tablespoons drained capers
- Bring the water to a boil in a covered saucepan. Add the cauliflower. Cover and cook for 5 minutes, or until a knife can be inserted into the cauliflower. Drain and rinse with cold water. Cut the florets into thick slices.
- In a serving bowl, whisk the oil, vinegar, salt, and red pepper. Add the capers and cauliflower. Toss.