Every once in a while, a recipe comes along and you become completely addicted. I mean can’t stop eating good. Am I surprised that I have developed such a relationship with cauliflower? A little. White vegetables have never been a favorite with me. Do I resent this desperate relationship? Not a bit. I would never go back to a world that didn’t include Cauliflower Crack. Even kids love it.

Stop reading now if you don’t want to become addicted. Final warning! I am serious. Ok, go ahead, because being good never felt so bad.

Cauliflower Crack

Ingredients

• 1 large or 2 medium cauliflowers, broken into florets
• 2 cloves garlic, finely minced
• 3 Tablespoons of capers
• 2 teaspoons of fresh lemon juice
• 2 teaspoons tarragon infused or plain white vinegar
• 3-4 Tablespoons olive oil
• Salt and pepper to taste
• ½ Cup (or more) of roughly chopped flat leaf parsley

Directions

1. Place cauliflower in steamer in large pot with cover. Water should come up to the bottom of the steamer. When water has boiled for 1 minute, lift the cover for a few seconds then cover the pot again. This is a surprisingly crucial step. Steam for 7 more minutes and remove cauliflower to a large bowl.
2. In a measuring cup, whisk (or mix or shake in a small jar) garlic, capers, lemon juice, vinegar, olive oil and salt and pepper to make the dressing.
3. When cauliflower is approximately room temperature, toss with the parsley then dress and toss some more.
4. This is a dish to easily make in advance, since it gets tastier and tastier as time goes by. Only do this if you know you can control yourself.