Tuesday, June 24, 2014

Ottolenghi's Grilled Cauliflower Salad w/ Caper & Dill Vinaigrette

I rarely post a recipe that I don't LOVE. Sometimes I just "like" them, but most of the time I post recipes that I would make again and again.

Well, this is one of those recipes that I will make again and again and again and again.
I loved the vinaigrette so much, what else could I use it with?

I am definitely using it on boiled potatoes with some hard boiled eggs......or just a simple radicchio, endive and arugula salad.
It's delectable.

This is another one of those Ottolenghi creations that is simply delicious. I love everything I have made from the first cookbook.
Jerusalem is great, and Plenty is good, but the original Ottolenghi book far surpasses both of them, in my opinion.

I rarely use cauliflower in the summer months, not sure why, since it grows in the summer! I always think of it as a winter vegetable, and it is my absolute #1 favorite vegetable, especially roasted.
It comes out nutty and sweet like candy. I could eat the whole head.

Ok, enough about me and my likes and loves, let's get to the recipe.

The original recipe calls for baby spinach, but I used arugula, and the original also calls for blanching, then grilling the cauli.
I decided roasting it was the way to go.

This is a great party salad, and I will serving it for 4th of July.
It is fine to make it ahead and serve at room temperature.

Roasted Cauliflower Salad w/ Caper & Dill Vinaigrette: (adapted from Ottolenghi)

2 tablespoons capers, drained and roughly chopped
1 tablespoon French whole grain mustard
2 cloves garlic, minced
1 tbsp fresh dill, chopped
2 tablespoons cider vinegar
1/2 cup olive oil

Mix up the vinaigrette ingredients in a jar and shake up to mix.
Can be made a few hours ahead.

1 large head of cauliflower, cut into florets
olive oil
kosher salt
15 cherry tomatoes, halved
a big handful of arugula
1 tbsp fresh dill, chopped

Lay out the cauliflower florets on a large baking sheet and drizzle w/ olive oil and kosher salt.
Roast in a 400F oven for 20 minutes, turning once after 10 minutes. They should be nice and caramelized.

Place in a large bowl with the cherry tomatoes and pour over half of the vinaigrette. Toss to coat everything with the dressing.
Add in the handful of arugula leaves and more fresh dill just before serving.




Oui Chef said...

There is not an Ottolenghi recipe that I've cooked that I haven't absolutely adored, they are all SO GOOD! Will have to add this one to my to-make list right away.

Eileen said...

This is my kind of salad! We eat so much cauliflower that we're thinking of planting it next spring in our garden.

Proud Italian Cook said...

I made roasted cauliflower last night and threw some of my garlic scape and kale pesto inside, not as pretty as yours but it tasted good!