Cauliflower with Tomatoes, Dill and Capers | Pamela Salzman

This recipe is an oldie, but goodie! Remember when everyone was like, “Ottolenghi who?” ย 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. ย 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. ย It used to be a fall/winter vegetable in my book, but now I eat it all year in so many different forms. ย Cherry tomatoes, on the other hand, are strictly a summer/early fall ingredient. ย So this recipe is one I have been making in September for many years. ย 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. ย 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. ย I know everyone is looking at this for Christmas with all the red and green. ย 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

By Adapted from Ottolenghi
Servings: 4 -6

Ingredients 

  • 2 Tablespoons capers, drained and roughly chopped
  • 1 Tablespoon French wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 Tablespoons apple cider vinegar
  • 1/3 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 

  • 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.
  • To make the dressing: combine the capers, mustard, garlic, vinegar, ยฝ teaspoon sea salt and some black pepper. Whisk briskly while slowly adding the 1/3 cup oil. Taste for seasoning.
  • Heat 1 Tablespoon of olive oil over medium heat in a large skillet. Add the cauliflower and sautรฉ 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.
  • Serve warm or at room temperature.
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10 Comments

  1. Shellinda says:

    I made this for dinner tonight; my husband and I love love love it! We both added a sprinkle of crushed red peppers; Delish!!
    Thank you.

    1. Pamela says:

      Crushed red pepper makes everything better!

  2. Mia says:

    What a wonderful and flavorful cauliflower recipe! I used dill, but I’m glad you mentioned other options in your comment. I also added some chopped green olives, and I am thinking of mixing the entire recipe with cooked farro the next time I make it (very soon). Thanks so much for another great and flexible recipe!

    1. Pamela says:

      Oh yes to adding farro!

  3. Monica Lovell says:

    So, I made this deliciousness last night for dinner. So good! I did the cauliflower perfectly which I was very happy about. I love capers and the flavor they bring to any dish. I served it with your Lickety-Split chicken from your book. I used the Mediterranean spices because I love those spices and I just happened to have all of them. I used chicken breasts because my bone in were still frozen. Perfect! As I am writing this, I am eating the leftovers from last night. I do have to tell you, I am eating the cauliflower straight out of the frig, cold, and I think I just might like this better as a salad. It sat all night in the dressing and the cauliflower and tomatoes soaked up all that garlic, caper and dill flavor. Yum! Thank you as usual!

    1. Monica Lovell says:

      One more thing, the ingredient list says 1/3 cup oil plus 1 T but the directions say 1/2 cup of oil. I actually used the 1/2 cup and it seemed fine although a little more liquidy. I’m thinking the ingredient list is the correct amount.

      1. Pamela says:

        AH, good catch! I just fixed it. Thank you!

    2. Pamela says:

      Thank you for the generous feedback, Monica! So nice to hear how well it held up in the fridge. I might make this for the Jewish holidays and do it a day ahead!

  4. Shelley Lawrence says:

    I really do not like dill. Anything else I can use? Thanks! Shelley

    1. Pamela says:

      I would try chives or even parsley. ๐Ÿ™‚