Ingredients
1 teaspoon chopped garlic
Kosher salt and freshly ground pepper
1/2 cup walnuts
1/4 cup grated Parmesan
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound cauliflower florets
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh parsley
2 teaspoons red-wine vinegar
Preparation
Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.
