Dressing Recipe (see recipe below)
1 small head cauliflower
2 teaspoons fresh-squeezed lemon juice
Dressing (see recipe below)
3 tablespoons minced hard-cooked egg
1 tablespoon minced parsley
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, mashed to a paste or put through a garlic press
1 teaspoon paprika
Dash of cayenne pepper
Prepare the Dressing Recipes; set aside.
Cut off the thick stems of the cauliflower and break into small flowerets.
Place in 1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added.
Cover and simmer for about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well; cool.
Trim off the stems very close to the flowerets.
Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed.
Add additional salt is necessary. Marinate the cauliflower in the Dressing for several hours or overnight.
To serve, sprinkle with the minced egg and parsley.
In a bowl, lightly beat together the olive oil, wine vinegar, garlic, capers, paprika, cayenne pepper, and salt.