1 large head cauliflower, lightly steamed and cooled
1 1/4 (loose) cup red radish microgreens
2 oz freshly squeezed lemon juice
2 oz extra virgin olive oil
1 tablespoon nonpareil capers
1 teaspoon Dijon
freshly ground black pepper
Toss together the cauliflower and microgreens. Set aside. Whisk together the juice, olive oil, capers, Dijon, salt and pepper. Drizzle over the salad, toss again.