Fancy

VEGGIES: Grilled Cauliflower Spinach Salad

VEGGIES: Grilled Cauliflower Spinach Salad

As someone who cooks dinner every night of the week, sometimes it is hard to come up with recipe ideas. Last night I took inspiration from Yotam Ottolenghi’s cookbook Ottolenghi. While I have never eaten at one of Ottolenghi’s restaurants, I am obsessed with his cookbooks. He has such a whimsical way with food. Sometimes his recipes are hard to do on a weeknight because they require a lot of time or special ingredients not typically found in my pantry. Last night I decided to try a recipe of his but tweak it a bit, using ingredients I already had in the house.

This salad was so delicious, we went back for seconds and thirds. The sign of a good meal is the lack of leftovers, and let me tell you, there was NOTHING left! I am excited to serve this salad all summer long with our Stony Hill Farms CSA basket ingredients!

Ingredients:

Sierra Nevada Porter and Spicy Brown Mustard, 1 heaping tablespoon

Garlic, 2 large cloves, chopped finely

Apple Cider Vinegar, 2 tablespoons

EVOO, 1/4 cup

Dried Dill, 1 teaspoon or to taste

Sea Salt, 1/2 teaspoon or to taste

Fresh Ground Pepper, 1/2 teaspoon or to taste

Cauliflower, divided into florets (I use pre-cut Trader Joe’s Cauliflower – it is such a time saver)

Trader Joe’s Heirloom Cherry Tomatoes, halved

Fresh Spinach Leaves, 1-1/2 cups

Directions:

1. First make the dressing. Mix together the mustard, garlic, apple cider vinegar, dill, salt and pepper. Wisk together until combined. Slowly add the EVOO into the mix while whisking. Set aside.

2. Once the cauliflower has been cut into florets, drop into a pot of boiling salted water for three minutes ONLY on LOW. Drain and run under cold water immediately to stop the cooking process. Let the cauliflower dry.

3. Once dry, place the cauliflower into a bowl and drizzle with EVOO, salt and pepper. Toss well.

4. Heat a grill pan on the stove on HIGH. Grill the cauliflower in batches so as to not crowd the pan. Turn them as they grill until they have nice grill marks.  Remove from the grill and place into a bowl.

5. Once all of the cauliflower is grilled, mix in the spinach and tomatoes and dress the salad liberally. Sprinkle some additional dried dill on top and serve immediately.