Cauliflower Salad with Olives and Capers

1. Cook Cauliflower

Trim the cauliflower, removing the core, and cut it into small florets. Bring a pot of salted water to a boil, and add the cauliflower florets. Cook them until they are tender yet firm, ensuring they remain crisp and do not become mushy, for about 5 minutes.

2. Prepare Dressing

In a bowl, combine the juice of a lemon with a pinch of salt and a sprinkle of black pepper. Whisk these together to blend the flavors. Slowly add the extra-virgin olive oil to the lemon mixture, whisking continuously until the dressing is emulsified.

3. Combine Ingredients

Once the cauliflower is cooked, drain it and allow it to cool slightly. In a large bowl, gently toss the cooled cauliflower with the lemon dressing, ensuring each piece is well coated. Add the olives, chopped parsley, and capers to the bowl. Toss everything together gently, so the flavors mingle without breaking the tender cauliflower. Taste, and adjust seasoning if necessary.