Cauliflower with Paprika Vinaigrette Recipe

Place paprika and hot pepper flakes in heatproof bowl. In small saucepan, heat oil over medium heat until deep-frying/candy thermometer registers 150F/65C, about 1 minute; immediately pour into bowl. Let cool completely.

Meanwhile, in large pot of boiling salted water, blanch cauliflower until tender-crisp. Drain; chill under cold water and drain. Spin or pat dry thoroughly; transfer to large bowl.

Pour oil through fine sieve into bowl, leaving sediment on bottom. Whisk in lemon juice, vinegar and salt. Pour over cauliflower; mix in parsley and olives.

Let marinate at room temperature, mixing a few times, for at least 30 minutes or for up to 4 hours.

Makes 4 to 8 servings.