This recipe is quickly becoming one of my favorite ways to prepare cauliflower. And let me emphasize the quick part. All you have to do is pour a simple marinade over bite-size florets. The cauliflower will essentially "cook" itself with several hours of standing time in the refrigerator. Set up the vegetables in the morning and you'll have marinated cauliflower for dinner.
The florets soften a bit in the marinade, but retain much of their texture for a couple of days. Use the marinated florets in a salad, or as part of an antipasto course, or nibble them on their own.
(Adapted from an old, old recipe book from Borden foods.)
4 cups cauliflower florets
6 Tbsp fresh-squeezed lemon juice
6 Tbsp olive oil
1/2 Tbsp sugar
1 tsp kosher salt
1 tsp dried oregano
1 clove garlic, crushed or finely minced
Black pepper to taste
Place the florets in a shallow container. Whisk together the remaining ingredients in a small bowl and pour over the florets. Mix to combine. Cover the container and refrigerate six hours or more, stirring occasionally.