Aaaack! The cauliflower and scallops with the caper-raisin sauce is one of my favorite recipes! But I got it from the Washington Post many, many years ago.
All I can say is the slices of cauliflower were cute.
This was my first taste of capers. Meh. It’ll likely be the last time I buy a jar. Could probably just as easily add a bit of vinegar, salt and black pepper, and perhaps a pinch of powdered mustard to most any dish calling for them, especially since Georges’ recipe called for them to put in a blender so you’re not seeing the actual caper itself. See, unsophisticated palate.