12.06.13 | CHARRED CAULIFLOWER W/ TOMATOES & DILL

Remember me, the girl who doesn't really like cauliflower? 

Yoooou know, I'm that same girl who absolutely hates red kidney beans!!

Yeah that's me - Miss Fickle, but who cares when I'm ready to once again shout about cauliflower, because it turns out that actually it can be quite nice?

I've worked out the trick is to not cook it but instead just tease it a little bit with a some heat and then BAM hit it with shed loads of flavours.

CLEVER!

Buuut, who do you turn to when you want lots and lots of flavour?
Ottolenghi, right? Has to be.
I was actually looking through the window at his Notting Hill place a couple of months back at all the mountains of gorgeous salad creations and I'm still kicking myself for not getting a single morsel. I'll be brave next time, especially as i made this one at the weekend and it didn't kill me.
Winner right? A salad that won't kill you? Yeah, try telling that to my six year old.

Let's go!




For 2-4 as a side dish you will need:
recipe from here

- 2 tbsp caper, drained & chopped
- 1 tbsp fresh wholegrain mustard
- 2 cloves garlic, crushed
- 2 tbsp cider vinegar
- 100ml olive oil
- 1 small cauliflower, divided into florets
- 1 tbsp chopped dill (no stalks)
- 50g baby spinach leaves
- 20 cherry tomatoes, halved
- sea salt
- black pepper

And you will need to do this:

1. First up, using a food processor (or by hand) make your dressing by combining the capers, mustard, garlic, vinegar & a sprinkling of salt and pepper. Run the machine  (or whisk) whilst adding 50ml of the oil in a slow trickle. The end result will be a creamy looking, thick dressing. Taste & then adjust the seasoning should you need to. Set aside.

2. Bring a large pan of boiling salted water and simmer gently for 3 minutes. Drain through a colander & run under cold water to stop the cooking process. Leave in the colander to completely dry though.

3. Once your cauliflower is dry place in a large bowl and drizzle with the remaining oil and season with salt and pepper. Mix well to make sure it is all coated evenly.

4. Place a griddle pan on a high heat and leave for approx 5 minutes to get very hot. Grill your cauliflower making sure that the florets are not cramped (you may need to do this in two batches). Turn them as they grill allowing them to get nicely charred all over.

5. Once all your cauliflower is grilled, transfer to a bowl and add your dressing.

6. Mix well before adding the tomatoes & dill.

7. Finally add your spinach and stir well making sure the dressing is covering everything.

Serve & enjoy!