• 1 clove garlic, minced
• 3 Tablespoons of capers
• 2 roasted red pepper cut into long strips
• 4 Tablespoons extra-virgin olive oil
• 2 Tablespoons apple cider vinegar
• 1/4 Teaspoon crushed red pepper (optional)
• 1 lemon, zested (2 teaspoons) and juiced (2 tablespoons)
• 8 cups bite-size cauliflower florets (about 1 head), cooked in boiling water until tender-crisp (about 7 minutes)

Preheat oven to 400 F. Place the red pepper cut into halves onto a greased sheet of tin foil (olive oil is good for greasing). Roast until skin begins to brown or blacken. Remove from oven and then cool. Peel the skin off and cut into long strips. Set aside. In a large bowl, whisk the garlic, capers, oil, vinegar, lemon zest and lemon juice. Add the steamed cauliflower and the roasted red peppers to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold. Makes 4-6 servings.