Here’s a fabulous vegetable recipe that you will love if you enjoy cauliflower. I’ve changed the recipe a little (from Ottolenghi the Cookbook) by roasting the cauliflower instead of steaming and then frying it, as the recipe calls for. I love the flavour you get when you roast cauliflower, and the method in the cookbook was too many steps for me at the time. I was happy with the results, as was my sweetheart who was dining with me. I also used less oil in the dressing: 1/4 up instead of 1/2 a cup. Even 1/4 cup in one vegetable recipe seems like a lot of oil to me. Anyways, another yummy vegetable recipe that I will definitely make again.
What you need:
2 tablespoons capers, drained and chopped coarsely
1 tablespoon French whole-grain mustard
2 cloves garlic, crushed
2 tablespoons cider vinegar
1/4 cup olive oil
1 cauliflower divided into florets
1 tablespoon chopped dill
1 & 2/3 cup baby spinach leaves
about 20 cherry tomatoes, halved
salt and freshly ground pepper
What you do:
1. Preheat the oven to 425F. Place the cauliflower florets on a baking pan and roast for 20-30 minutes, or until they are nicely browned. You’ll want to check on them halfway through and give the pan a bit of a toss.
2. To make the dressing mix the capers, mustard, garlic, vinegar, and some salt and pepper. You can do this in a food processor, with an immersion blender as I did, or if you’re feeling energetic you can just use a whisk. Add the olive oil slowly while blending, until the dressing is thick and creamy.
3. Cut the tomatoes in half, and wash and dry the spinach and chop the dill. When the cauliflower is done combine it with the dill, spinach, tomatoes and dressing. Add more salt and pepper if needed.
Serve warm or at room temperature. Enjoy!