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
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 ⅓ 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.
Recipe by Pamela Salzman at https://pamelasalzman.com/cauliflower-tomato-dill-capers-recipe/