- 1 cup water
- 1 rib celery with leaves, cut into several pieces
- 1 lemon, cut in 1/2
- 1 head garlic, cut in 1/2
- 3 pounds assorted colored baby cauliflower, such as yellow, orange, and purple
- 1 lemon, juiced
- 1 teaspoon minced garlic
- 1/4 cup extra-virgin olive oil
- Salt and pepper
Meanwhile, combine all dressing ingredients in a small bowl. Season, to taste, with salt and pepper.
Transfer cauliflower to a large bowl and toss with dressing. Serve warm.