Updated: Jul 3, 2018
2 tablespoons capers, drained and roughly chopped
2 teaspoons of French wholegrain mustard
2 garlic cloves, crushed
2 tablespoons cider vinegar
120ml olive oil
1 small cauliflower, divided into florets
1 tablespoon chopped dill
50g baby spinach leaves
20 cherry tomatoes, halved
coarse sea salt and black pepper to season
For the dressing - mix together the capers, mustard, garlic, vinegar and some salt and pepper in a food processor or using a hand whisk. Add half the oil in a slow trickle whilst mixing the ingredients together. You should get a thick, creamy dressing.
Add the cauliflower florets to a large pan of boiling salted water and simmer for 3 minutes only. Drain though a colander and run under a cold tap to stop the cooking immediately. Leave in the colander to dry well. Once dry, place in a mixing bowl with the remaining olive oil and some salt and pepper. Toss well.
Place a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until very hot. Grill the cauliflower in a few batches. Make sure the florets are not cramped. Turn them around as they grill, then once nicely charred, transfer to a bowl. While the cauliflower is still hot, add the dressing, dill spinach and tomatoes. Stir together well. Then taste and adjust the seasoning. Serve warm or at room temperature, adjusting the seasoning at the last minute.
Recipe inspired by The Cookbook by Ottolenghi