Cauliflower with Tomatoes, Dill and Capers Recipe
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.”
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.
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.
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.
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 Recipe
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, ½ 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 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.
- Serve warm or at room temperature.
10 Comments
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.
Crushed red pepper makes everything better!
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!
Oh yes to adding farro!
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!
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.
AH, good catch! I just fixed it. Thank you!
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!
I really do not like dill. Anything else I can use? Thanks! Shelley
I would try chives or even parsley. 🙂