Grilled Cauliflower & Fennel S

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Cauliflower (small)		1
Fennel		1
Garlic		1 clove
Cherry tomatoes or baby plum tomatoes		10
Baby spinach		50g
Salt		a little
Extra virgin olive oil		1 tbsp
A Capers in vinegar		2 tbsp
A Wholegrain mustard		1 tbsp
A White vinegar		2 tbsp
A Sea salt		1/2 tsp
A Extra virgin olive oil		4 tbsp

Method

Prep

30min

Cook

15min

Here are the main vegetables.

These are the dressing ingredients for A.

Pull apart the cauliflower into florets. Chop the fennel into half lengthways and remove the core. Slice to 5mm wide pieces.

Place some parchment or baking sheet onto an oven tray. Put the cauliflower, fennel and pressed garlic on the tray and drizzle over some olive oil.

Grill for 10-12 minutes until light brown or 15 minutes in an oven 220C.

Make the dressing. Roughly chop the capers and mix with all the other ingredients for A in a bowl and mix well.

Add the grilled cauliflower, fennel and garlic into Step 6 and mix well while still hot.

Add the half cherry tomatoes and spinach into Step 7, mix well and put onto a serving dish.

Tips & Note

Grilling takes a bit longer than boiling the cauliflower, but it tastes so much better. Instead of fennel, you could use celery and rocket instead of spinach.

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