Chargrilled Cauliflower with Tomato, Dill & Capers
Given that this is a quarantine recipe, there are some substitutions. The original came from an Ottolenghi book, or so I hear since I found this recipe online. Remarkably easy with lovely flavors. Also I oven roasted the cauliflower instead of pan roasting as it was much easier and fewer dishes. Served with Spiced Black Lentils or sausage, this makes a great meal.
INGREDIENTS
2 tablespoons capers, drained and roughly chopped
1 tablespoon French whole grain mustard (or whatever mustard you have)
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)
INGREDIENTS
2 tablespoons capers, drained and roughly chopped
1 tablespoon French whole grain mustard (or whatever mustard you have)
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)
1 cup or can of garbanzo beans (I added these!)
20 cherry tomatoes, halved
A good handful of arugula (or spinach)
1 tablespoon dill, chopped (didn't have it. I was going to sub mint or parsley but was too lazy)
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.
At this point you can decide to pan-roast as in the original recipe or oven-roast.
⇨PAN ROAST 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.
20 cherry tomatoes, halved
A good handful of arugula (or spinach)
1 tablespoon dill, chopped (didn't have it. I was going to sub mint or parsley but was too lazy)
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.
At this point you can decide to pan-roast as in the original recipe or oven-roast.
⇨PAN ROAST 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.
⇨OVEN ROAST Add cauliflower to a baking sheet. If using garbanzo beans, add them to the pan too. Drizzle olive oil on them and mix. Season with salt and pepper. Roast at 350 for 20 mins or until the cauliflower is golden, even a touch of brown.
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.
Serve warm or at room temperature.
