1 cup (loosely packed)flat-leaf parsley, coarsely chopped
½Spanish onion, thinly sliced
2 tbspbaby capers in vinegar, drained
60 ml (¼ cup)extra-virgin olive oil
2 tbspred wine vinegar
Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush.
Cook cauliflower in boiling salted water until tender (2-3 minutes). Refresh in iced water, drain well and place in a large bowl with fennel seeds and remaining ingredients. Season to taste, toss to combine and serve.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.