Cauliflower with Tomatoes, Dill and Capers Recipe
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, 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.