Make a cold cauliflower salad by cooking cauliflower florets and tossing them in a dressing before chilling them in the refrigerator. Cold cauliflower salad recipes are available on NYTimes.com and Chatelaine.
Make a cold cauliflower salad according to the instructions on NYTimes.com by steaming 6 cups of cauliflower florets until they are tender. Rinse with cold water and drain well. Combine the cauliflower with 6 tablespoons of extra virgin olive oil, 3 tablespoons of white wine vinegar, 3 tablespoons of drained and rinsed capers, 1/4 cup of chopped flat-leaf parsley and 2 minced garlic cloves. Add salt and pepper to taste. Allow the cauliflower florets to chill and marinate in the dressing for at least 30 minutes before serving.
Prepare a cold cauliflower salad according to the recipe on Chatelaine by blanching approximately 7 cups of bite-sized cauliflower florets until they are tender. Drain off the cooking liquid and place the cauliflower in a bowl. Warm up 2 tablespoons of olive oil and gently fry 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/4 teaspoon of hot red chili flakes and 1/2 teaspoon of salt to bring out the aroma of the spices. Turn off the heat and stir in 1/4 cup of lemon juice. Combine the dressing with the cauliflower florets and add pepper to taste. Cover the bowl and chill it in the refrigerator. Incorporate 1/4 cup of chopped parsley before serving the salad.