Romanesco Summer Salad Recipe

Ingredients

• 1 cup water
• 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
• 2 teaspoons whole-grain Dijon mustard
• grated zest of 1 lemon
• 2 tablespoons lemon juice, freshly squeezed
• 3/4 teaspoon kosher salt (divided)
• 3 tablespoons olive oil
• 1 red bell pepper, chopped
• 1/2 cup red onion, thinly sliced
• 1/3 cup fresh dill, chopped
• 3 tablespoons drained capers, coarsely chopped

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