Char-Grilled Cauliflower with tomato, dill and capers

2 tbsn capers, drained and roughly chopped
1 tbsp French wholegrain mustard
2 garlic cloves, crushed
2 tbsn cider vinegar
120ml olive oil
1 small cauliflower divided into florets
1 tbsn chopped dill
50g baby spinach
20 cherry tomatoes halved
coarse sea salt and cracked pepper


  1. Mix together the capers, mustard, garlic, vinegar and some sea salt in a food processor. While the processor is going mix in the oil slowly to get a thick and creamy consistency. You can also do this with a stick blender.
  2. Boil the cauliflower until al dente (or 3 minutes).
  3. Drain through a colander and run under cold water to stop it from cooking. Toss through the salt, pepper and olive oil in a bowl.
  4. Heat a flat fry pan to as hot as it will go and char-grill the cauliflower florets to get the black marks on them. Don’t cramp them either.
  5. While the cauliflower is still hot add the dressing and stir through, add extra seasoning if necessary.

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