Cauliflower Salad with Greens and Tomatoes

Yotam Ottolenghi and Sammi Tamimi have some wonderful salads, and this is one of them.  If you are using a tougher green than spinach, when you toss the greens with the hot cauliflower to wilt them a little they are somewhere between cooked and raw--marvelous!

2 tbsp capers, drained and roughly chopped
1 tbsp French wholegrain mustard
2 garlic cloves, crushed
2 tbsp cider vinegar
1/4 c. olive oil
1 small cauliflower, divided into florets
1 tbsp chopped dill
1 bunch greens (spinach, kale, beet greens)
20 cherry tomatoes, halved
coarse sea salt and black pepper

1. First make the dressing, either by hand or in a food processor. Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust the seasoning.

2. Add the cauliflower florets to a large pan of boiling salted water and simmer for 3 minutes only. Drain through a colander and run under a cold tap to stop the cooking immediately.Leave in the colander to dry well. Once dry, place in a mixing bowl with the remaining olive oil and some salt and pepper. Toss well.

3. Place a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until very hot. Grill the cauliflower in a few batches - make sure the florets are not cramped. Turn them around as they grill then once nicely charred, transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes--if using baby greens, wait for the cauliflower to cool a bit before tossing them in. Stir together well, then taste and adjust the seasoning.

4. Serve warm or at room temperature, adjusting the seasoning again at the last minute.