Chargrilled cauliflower with tomato, dill and capers from Ottolenghi - The Cookbook (page 51) by Yotam Ottolenghi and Sami Tamimi

Ingredients

apple cider vinegar
cherry tomatoes
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

catmummery on May 25, 2026

An old favourite - love this salad; agree the char makes it as does the delicious dressing. Yum.
anya_sf on June 06, 2025

Delicious! I really liked the char on the cauliflower and didn't think the 2-step method was that tedious (parboiled ahead of time), but could see roasting it instead. Only 2 Tbsp oil was needed to coat the cauliflower. There was a little too much dressing so it was a bit oily; would reduce next time or increase the veg.
eliza on February 26, 2024

I agree this is a delicious salad. I roasted the cauli for 25 min with no parboiling and that worked well. I made the dressing and prepared the other veg while the cauli was roasting. Also cut back on the oil. Would be a good dish for guests for a relaxed lunch or supper.
KarinaFrancis on September 18, 2021

Like the previous reviews I really enjoyed this salad and would make it again when I have dill to use up, although mint and/or parsley would work just as well. I had only had Dijon so that’s what I used and like previous reviewers I hard roasted the cauliflower instead of grilling
Rutabaga on March 05, 2020

This is very good; my husband especially liked it, and even the kids ate some without much protesting. It would work well for any time of year, picnics, potlucks, just about any occasion.
Aggie92 on April 10, 2018

I finally got around to making this dish after years of lusting after it. Thankfully it did not disappoint. It was a bit time consuming to grill the cauliflower after par-boiling it. I like Poppyseedbagel’s idea of oven roasting the cauliflower and will definitely do that next time. It is such a beautiful dish to look at and to eat. Only change I made was to cut the olive oil in the dressing back to 2 tablespoons and omitted the other 1/4 cup for coating the cauliflower.
Barb_N on February 12, 2018

After reading my own note about the cauliflower fritters on the facing page and how time consuming I found them, I decided to make this. Had to improvise as there was no fresh dill at the store- I used a mix of mint, cilantro and watercress. The mint predominated but I think the herbs were a success. I do want to make it again as written. I could make the vinaigrette over and over- yum.
Poppyseedbagel on January 04, 2015

We love this too. I don't chargrill the cauliflower but mix with olive oil & cook in the oven at 220deg (fan) for 15 minutes. This chars it very nicely & it's a lot less work!
lorloff on May 31, 2014

We loved this too. I have an indoor grill built into my stove so I used that instead of a grill pan and it worked really well. The dressing was perfect. I used fresh dill out of the garden. Can't wait to try it again tomorrow
kmattingly on April 22, 2013

A favourite in our household. I served it at room temperature and it was still very nice the next day. I have made it on 3 occasions and loved by all.
Jane on May 15, 2011

Loved this and it was just as good cold the next day as a salad. I ran out of time so didn't dry the cooked cauliflower florets and char-grill them in a griddle pan. I will try to do that next time but even without that step I thought this was a fantastic vegetable dish. The dressing of capers, wholegrain mustard, garlic and cider vinegar plus the dill made for a really flavorful dish. And the red, white and green of cherry tomatoes, cauliflower and spinach was so pretty. I will definitely be making this again. This time I served it with the Marinated turkey breast with cumin, coriander and white wine on p.126.