1 head cauliflower, about 2 pounds (cut into 3/4-inch florets)
1 teaspoon minced shallot
2 tablespoons white wine vinegar or champagne vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
2 tablespoons capers (drained)
1 tablespoon minced fresh flat leaf parsley
  Salt and freshly ground black pepper (to taste)