Recipe for Cauliflower in Hot-Cold with Capers and Dill

Chop the drained capers. Peel and chop the garlic cloves. Remove the leaves and chop the dill. Wash, dry, and cut the cherry tomatoes in half. Wash the cauliflower and separate it into small florets.

Cook the cauliflower florets for 3 minutes in salted boiling water. Drain them in a colander and run them under cold water to stop the cooking process. Let them drain well.

Prepare the dressing: mix the capers, mustard, garlic, vinegar, salt, and pepper. Whisk vigorously (with a hand blender or in a mini food processor) while gradually adding half of the oil.

Mix the pre-cooked cauliflower florets with the remaining oil, salt, and pepper, and combine well.

Grill the cauliflower for 5 minutes over high heat on a preheated cast iron grill, without crowding the cauliflower florets (or do it in two batches) and turning them regularly. Cut the cherry tomatoes in half.

When the cauliflower florets are nicely browned, transfer them to a bowl and pour the sauce over them immediately. Mix and add the halved cherry tomatoes. Stir well. Generously sprinkle with dill.

To finish, serve immediately, warm, or at room temperature, checking the seasoning at the last minute.