Summary

Ingredients

• 1 head cauliflower
• Salt water
• salt and pepper
• 6 tablespoon olive oil
• 4 tablespoon lemon juice
• 0.5 ½ glass capers, 50 g weight
• 1 bunch dill
• 1 lemon (s)

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Instructions

1. Divide the cauliflower into not too small florets, wash and cook in boiling salted water for 10 - 12 minutes until al dente. Remove with a sieve scoop, drain well and place on a plate.
2. Mix the oil with the lemon juice and pour over it, sprinkle with the drained capers and the coarsely chopped dill. Let it steep for at least 2 hours at room temperature, turning every now and then.
3. Before serving, season with salt and pepper and garnish with lemon wedges. The salad tastes best when served at room temperature.