Chargrilled Cauliflower with Tomato, Dill & Capers

 On my most recent trip to London I came across a foodies paradise – Ottolenghi. When I walked in the front door my eye didn’t know where to look first! Beautiful floating layers of salads, whole grains, breads and OH MY desserts had my mouth watering. This cauliflower salad is a perfect example of why Ottoleghi is so successful – he brings bright and satisfying flavors to the simplest of vegetables.

I can’t get my nose out of his cookbook so expect lots more from Ottolenghi on The Fifth Tine.

INGREDIENTS

  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon French whole grain mustard
  • 2 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil, plus more for drizzling
  • 1 large head of cauliflower (about 2 pounds)
  • 20 cherry tomatoes, halved
  • A good handful of arugula
  • 1 tablespoon dill, chopped
  • sea salt
  • pepper

DIRECTIONS

You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.

Add the cauliflower to a large pan of boiling salted water and simmer for just 3 minutes. Drain and run under a cold tap to stop it cooking further. Leave in the colander to dry well, then put it in a mixing bowl with the rest of the olive oil and some seasoning. Toss well.

Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.

Serve warm or at room temperature.

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