Cauliflower with Tomatoes, Dill and Capers Recipe

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

This recipe is an oldie, but goodie! Remember when everyone was like, “Ottolenghi who?”  I bought Yotam Ottolenghi and Sami Tamimi’s first book and knew they were going places with their emphasis on beautiful, veggie-forward, fresh looking recipes which happened to be vegetarian.  This recipe is adapted from their first book, “Ottolenghi.”

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

I pretty much can’t get enough of cauliflower.  It used to be a fall/winter vegetable in my book, but now I eat it all year in so many different forms.  Cherry tomatoes, on the other hand, are strictly a summer/early fall ingredient.  So this recipe is one I have been making in September for many years.  I have served it at almost every Rosh Hashana luncheon, as well as weeknight dinners with a piece of salmon or a wedge of frittata.

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

In Ottolenghi’s recipe, the cauliflower is charred, but I prefer to keep the flavor really clean with just a simple blanching. The result is a bright salad with herbaceous dill and a tangy mustard-caper dressing.  It’s so good and I am contemplating how else I can use this delectable dressing.

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

When I make this for the holidays, I prep everything the day before and keep the spinach separate until just before serving so it doesn’t get wilty and discolored.  I know everyone is looking at this for Christmas with all the red and green.  I might consider buying cherry tomatoes out of season just once.

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

In the meantime, give this a go sooner rather than later and embrace the best of summer and fall!

Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

Cauliflower with Tomatoes, Dill and Capers Recipe
Author: 
Serves: 4-6
 
Ingredients
  • 2 Tablespoons capers, drained and roughly chopped
  • 1 Tablespoon French wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 Tablespoons apple cider vinegar
  • ⅓ cup unrefined, cold pressed, extra virgin olive oil + 1 Tablespoon, divided
  • 1 small-medium cauliflower, cut into bite-size florets (about 4 cups)
  • 2 Tablespoons chopped dill
  • 2 ounces baby spinach leaves
  • 20 cherry tomatoes, halved
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Steam the cauliflower florets until tender or blanche in salted boiling water, about 3 or 4 minutes. Drain thoroughly in a colander and run under cold water to stop the cooking process. Allow to dry.
  2. To make the dressing: combine the capers, mustard, garlic, vinegar, ½ teaspoon sea salt and some black pepper. Whisk briskly while slowly adding the ⅓ cup oil. Taste for seasoning.
  3. Heat 1 Tablespoon of olive oil over medium heat in a large skillet. Add the cauliflower and sauté until hot and just starting to brown. Transfer to a serving bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together well, then taste for seasoning.
  4. Serve warm or at room temperature.

 

Dinner Planner: Week of September 4th 2017

Dinner Planner: Week of September 4th 2017 | Pamela Salzman

Dinner Planner: Week of September 4th 2017 | Pamela Salzman

It’s always funny that juuuust before school starts for us here at the beach, the weather finally gets hot and feels like summer.  We’re lucky that the weather rarely makes us uncomfortable, but it’s ironic the “beach days” come just after school is back in session.

Do check out the online course I developed for Clean Eating and Vegetarian Times called Batch Cooking 101.  It helps you learn how to prep ahead, set up your kitchen with the right tools, how and what to freeze, how to cook once for the whole week!  It begins on September 11, so don’t waste another minute!

I hope you all have a restorative long weekend!

Here’s your dinner planner for the week:

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Breakfast Salad with Potatoes, Bacon and Eggs Recipe

Breakfast Salad | pamela salzman
Photographs by Laney Schwartz

I finally arrived in Chicago after a very unfortunate flight which was diverted to another airport for several hours until a storm passed through O’Hare airport. I am only here until after my segment on “Good Day, Chicago” tomorrow morning.  I’m on around 9:20 am, so tune in if you live in Chicago!  I decided to make this a quick trip because I have barely been home this summer and I have been away from my family a lot.

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Dinner Planner: Week of August 28th 2017

Dinner Planner: Week of August 28th 2017 | Pamela Salzman

Dinner Planner: Week of August 28th 2017 | Pamela Salzman

I had such an incredible week with two stops in Dallas and Houston (got out just before the storm hit!)  I love meeting new people, especially ones with whom I have interacted on social media or here on the blog.   Then I was lucky enough to have two beautiful book parties hosted for me back in LA and I have a book signing Sunday 8/27 at the Barnes & Noble in Calabasas from 2:00 to 3:30!  If you have bought my book and you’re enjoying it, may I ask a huge favor?  Would you please write a review on amazon?  The more reviews I have, the more the amazon algorithm recommends my book to potential customers.  Thank you!

Also, check out Friday’s post about the online cooking course on Batch Cooking that I developed for Clean Eating Magazine.  Sign-ups are now and the 7-week course begins on September 11!

Here’s your dinner planner for the week:

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Sign Up for my Online Course on Batch Cooking!

I have some exciting news!  I have always wanted to take my cooking instruction online since I am so limited as to how many people I can teach in person on a daily basis. So I am thrilled to have partnered with Clean Eating Magazine and Vegetarian Times to offer a 7 week (6 week for Vegetarian Times followers) course on BATCH COOKING which starts on September 11th!

You don’t need to spend more time in the kitchen to create a satisfying dinner—you just need to cook smarter. In my new Clean Eating Academy course, I am going to teach you how to easily prepare an entire week of meals in a single day.  This is a life-changing series of classes that will teach you innovative make-ahead recipes with in-depth lessons on planning and cooking. It’s batch cooking at its best, and it’s going to revolutionize the way you cook forever.

You all know how I rely on being organized for the week ahead with respect to planning out my meals and doing a little meal prep.  It’s only way I would be able to feed my family without stress!  In this course I am sharing all my tried and true secrets!  Here’s a peek at the course syllabus:

Batch Cooking 101: Cook Once, Eat Clean All Week 

Week 1: Kitchen Basics and Food Storage/Equipment set-up/Must-have appliances and tools 

  • How to maximize your refrigerator
  • Planning meals for the week
  • How to be impeccably organized
  • Preserving nutrients when prepping food ahead
  • How to shop and eat in season
  • Avoiding food waste
  • Planning your Sunday around food prep Stocking your pantry with clean-eating essentials
  • Stocking your pantry with clean-eating essentials

 Week 2: Planning Ahead 101

  • To-do action plan after grocery shopping
  • Produce storage tips
  • The pros and cons of pre-cut grocery store produce

Week 3:  Make-Ahead Staples to Have on Hand

  • Pamela’s batch cooking favorites
  • Make-ahead building block foods:
    • Cauli-rice
    • Almond milk and other nut milks
    • Blanched, steamed, sautéed and roasted veggies
    • Salad dressings and sauces
    • Beans and lentils
    • Grains and quinoa

Week 4:  Sauces, Dressings, Marinades and Rubs to Use on Everything

  • The blueprint for perfect dressing
  • Multiuse salad dressings
  • Mastering mason jar dressings
  • Pesto, 5 Ways
  • Multipurpose sauces and seasonings
  • Vegan cheese sauces
  • Spice rubs and marinades

Week 5: Become Friends with Your Freezer/What can and can’t be frozen 

  • The art of timing and temperature when defrosting
  • How to freeze liquids versus non-liquids
  • Approved containers for freezing, including glass, plastic, zip-top bags and ice cube tray

Week 6:  Getting Creative: Tackling Tough Ingredients and Mastering Shortcut Recipe

  • How to slice and prep fresh ginger, fresh turmeric, fresh pineapple, winter squashes and kale.
  • Kitchen hacks for onion and leek prep.
  • Customizable quick and easy recipes to minimize food waste and clean out your fridge including not-fried rice, pastas, soups and frittatas.

Week 7: Proteins, Explained: Poultry, Meat and Fish (for Clean Eating signups, not Vegetarian Times)

  • How to select top-quality proteins
  • How to refrigerate and freeze proteins for freshness and food safety
  • Best cooking techniques for batch cooking poultry, meat and fish including searing, roasting, braising, stewing and more

The course includes over 30 never before published recipes!

I’ll also have some time for Q&A’s during the course and be on the look-out for a few Facebook Lives coming up if you have any questions before the course starts.  Right now, Clean Eating has an early bird discount if you sign up soon!

Click here for the 7-week Clean Eating version.

Click here for the 6-week Vegetarian Times version.

Don’t hesitate to check out the FAQ’s or leave any questions here. I hope you’ll join me in September!

Dinner Planner: Week of August 21st 2017

Dinner Planner: Week of August 21st 2017

Dinner Planner: Week of August 21st 2017

Happy Sunday!  I had a great, but quick trip to New York where I did a back-to-school segment on The Today Show. If you missed it, you can check it out here.  Now I’m in Dallas for the weekend to help my daughters get situated at college and I have a fun event happening at The Gem on Monday.  See my Events page for details!

For those of you asking about resuming cooking classes, I will be back in action in September!

Here’s your dinner planner for this week:

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Mexican Lasagne Recipe

Mexican Lasagne | Pamela Salzman

Mexican Lasagne | Pamela Salzman

I almost fell off my chair when I was scrolling through my Instagram feed this morning and saw all the first day of school pictures.  Whoa!  I thought it was still summer.  Is it just me, or did your schools start the day after Labor Day when you were a kid?  My girls go back to college this weekend, which is normal for college, but my son’s school is quite traditional (thankfully) and begins September 5th.Continue reading