Purple Cauliflower Salad with Caper-Lemon-Dressing

Ingredients:

• 3 cloves of garlic, minced
• 2-3 tablespoons of freshly squeezed lemon juice (adjust to taste)
• 4-5 tablespoons of extra-virgin olive oil
• 1 1/2 tablespoons of capers (drained)
• Sea salt and freshly ground pepper, to taste
• 1/3 cup of almond slivers, lightly toasted
• 1 medium-sized cauliflower, cut into florets (about 6-7 cups)
• Minced parsley (about 3 tablespoons)

Instructions:

1. In a small bowl, mix together the minced garlic, lemon juice, olive oil, and capers. Season with salt and pepper to your liking. Set the dressing aside.
2. Prepare a large saucepan by filling the bottom with 2-3 inches of water. Set up the steamer basket over the saucepan. Steam the cauliflower florets over medium-high heat, covered with a tight-fitting lid, for about 5-7 minutes until they are tender but still have a slight crunch. Transfer the steamed cauliflower to a serving bowl.
3. While the cauliflower is steaming, lightly toast the almond slivers in a dry skillet until they turn golden brown. Once toasted, remove them from the skillet and set aside.
4. Add the prepared dressing and chopped parsley to the cauliflower in the serving bowl, gently tossing to combine. Sprinkle the toasted almond slivers over the salad.
5. Serve the salad slightly warm or at room temperature, and enjoy!