In a small bowl, mix together the garlic, lemon juice, olive oil, and capers. Season with salt and pepper, to taste and set aside.
Fill the bottom of a large saucepan with 5-6 cm of water. Set up the steamer basket and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch. Transfer the cauliflower to a serving bowl.
Meanwhile, using a dry skillet, lightly toast the slivered almonds until golden brown. Remove from the pan and set aside.
Add the dressing and fresh parsley to the cauliflower and gently toss to combine. Sprinkle with the toasted almonds. Serve slightly warm at room temperature and enjoy!
I like the citrusy lemon flavor with the cauliflower so use 3 tablespoons (1 medium lemon), if you want a more subtle tasting lemon dressing, then use 2 tablespoons, taste and add more to suit your taste. That’s actually how I did it. ;-)
Feel free to add a little fresh dill if you have it on hand, it’s also nice with cauliflower.
I’m willing to bet that this purple cauliflower salad recipe would also be delicious with roasted cauliflower. Roasting it releases the natural sugars, giving it a delicious caramelized flavor. Yum!