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

  • capers
  • cauliflower
  • dill
  • apple cider vinegar
  • whole grain mustard
  • cherry tomatoes
  • baby spinach

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Notes about this recipe

  • 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.

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