1 small cauliflower, cut into florets
1 tbls rice bran or olive oil
1 tbls capers
1 tbls wholegrain mustard
1 garlic clove, crushed
1 tbls apple cider vinegar
½ cup olive oil
1 tbls dill, fresh
½ tsp sea salt and black pepper
1 cup baby spinach leaves
1 cup cherry tomatoes, halved
Steam your cauliflower until just tender. Rinse under cold water to stop it cooking, then allow to drain. Place it on an oiled barbie or skillet, and cook until starting to change colour. Turn and cook on all sides. Remove, and allow it to cool a little, then put it in a large bowl.
Meanwhile, make your dressing. In a processor (or whisk in a bowl) blitz together the mustard, garlic, vinegar, oil, dill and seasoning.
Add the spinach and tomatoes to the cauli’ then toss gently. Now add the dressing and toss again.
Serves 4 as a side