GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING

My Cellar

Serves 4

1 head cauliflower, cut into 4 slices

5 tbsp (75 ml) extra-virgin olive oil, divided

2 lemons, cut in half

2 tsp (10 ml) capers, finely chopped

2 tbsp (30 ml) toasted pine nuts, chopped

2 tbsp (30 ml) golden raisins, roughly chopped

2 tbsp (30 ml) flat leaf parsley, chopped

1 tsp (5 ml) Dijon mustard

1 tbsp (15 ml) lemon juice

1 pinch lemon zest

2 tbsp (30 ml) white wine vinegar

1 pinch (or to taste) finely chopped red or Thai chilies

Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.