1large or two medium cauliflowerdivided into medium florets
2Tbspchopped dill
3cupsbaby spinach leavespacked
40cherry tomatoeshalved
Sea salt and freshly ground black pepper
Instructions
Make the dressing. Whisk in a bowl or use an empty jar with a lid. Mix together the capers, mustard, garlic, vinegar, and a few pinches of salt and pepper. Whisk vigorously while adding half the oil in a slow trickle. If using a jar, add the oil, screw on lid and shake vigorously. You should get a thick, creamy dressing. Taste and adjust the seasoning. Can make one day ahead and store in the refrigerator.
Add the cauliflower florets to large pan of boiling salted water and simmer for only 3 minutes. Drain in a colander and run under cold water to stop the cooking immediately. Leave in the colander to dry well. (You can do this the night before and store in the refrigerator.) (See note.)
Once dry, place in a mixing bowl with the remaining olive oil and some salt and pepper. Toss well.
Place a grill pan or basket over the direct heat on the grill and leave it for 5 minutes, until very hot. Grill the cauliflower in a few batches making sure the florets are not cramped. Turn them as they grill to get a nice char and transfer to a bowl. While cauliflower is hot, add the dressing, dill, spinach, and tomatoes. Stir together well, then taste and adjust the seasoning.
Serve warm or at room temperature, adjust the seasoning if needed.
Notes
Adapted from Ottolenghi, The Cookbook.Note: For faster drying, place a tea towel on a rimmed baking sheet. After rinsing the cauliflower in cold water and allowing it to drain, spread it out on the towel to dry. You can complete the recipe to this point and store dried cauliflower in a sealed container in the refrigerator overnight. Continue recipe with step 3 the next day.