Cauliflower with Capers in Herbed Vinaigrette

1 - large head cauliflower, cut into florets
1/4 C drained capers, lightly crushed in a mortar
1/4 C vegetable stock
2 T olive oil
2 T white wine vinegar
2 T fresh basil, finely chopped
2 T fresh parsley, finely chopped
2 T fresh chives, finely chopped
2 - cloves garlic, minced
0 - salt and pepper to taste

Cut the cauliflower florets into 1-inch pieces. In a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put 1 inch of water. Place the steaming basket in the pot and add the cauliflower florets. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam for 5-7 minutes, or until tender. Carefully remove the steaming basket and let the cauliflower cool slightly.

Place the warm cauliflower in a large shallow bowl and add the capers, tossing well to combine. In a small bowl, whisk together the broth, oil, vinegar, basil, parsley, chives, garlic, salt, and pepper. Add to the cauliflower mixture, tossing well to combine. Serve slightly warm or at room temperature. Also good cold.

From Mediterranean Vegan Kitchen