Grilled cauliflower with capers

From The Brewer and the Baker

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp chopped shallots (about 1/2 a large shallot)
• 1 lemon, zested and juiced
• 1 clove garlic, minced
• 1-2 springs of fresh oregano (enough to make ~2 Tbsp chopped)
• Salt
• Pepper
• 1 medium head of cauliflower, cut into florets
• 1 Tbsp capers, drained

Instructions

1. Preheat the grill to medium high.
2. In a small bowl, mix 1 Tbsp olive oil with the shallot, lemon zest, lemon juice, garlic, oregano, and generous pinches of salt and ground pepper. Set aside.
3. In a large zipper bag, add the cauliflower, 1 Tbsp of olive oil, a pinch of salt and pepper. Seal and shake to coat evenly.
4. Transfer to the cauliflower to a grill pan or a double-layer of foil (I prefer the latter - clean up is a breeze) and cook 6-8 minutes until nicely charred. Toss/Flip the florets and cook for another 6-8 minutes.
5. Transfer the cauliflower to a bowl and pour over the dressing. Add the capers and toss. Serve hot or room temp.

Notes from Jill's Kitchen: I remember really liking this, but I think Sam found issue with the capers? Maybe? I do think it could use fewer capers, so remember that next time, will you Woman? Also, it made A LOT of dressing, so cut that in half so you don't waste all that yumminess.