1 medium head of cauliflower pulsed in a blender to ‘cous cous’
4 cloves garlic crushed and minced. (more if you like more)
Good grinding of salt.
Generous amount of good oil to cook
Bunch of Parsley
1 lemon
Glug of cider or wine vinegar
EV Olive oil.
Selection of salad veg - use whatever you have to hand but my choices are usually
1 small red onion
handful of cherry tomatoes
1 red pepper
half head of fennel
1/4 cucumber diced
4 artichokes hearts if you have a jar on the go.
Method:
This can either be used as a side - or you can stir cooked chicken or tuna into it to make a meal by itself. I find it particularly good with kebabs.
Slice the red onion as finely as you can manage, soak in cider or wine vinegar to take the sting out of them. Set to one side. Do the same with the fennel and add it to the vinegar. If you have a mandolin use the shredder blade.
Half the cherry tomatoes, finely chop the red pepper, dice the cucumber, pull the artichoke apart and add them all to a salad bowl. Lift the onions and fennel from the marinade and squeeze them out to flavour the vinegar.
Finely chop the parsley and stir into the veggies.
Mix the vinegar with sufficient EV olive oil to make a good emulsion and add to the vegetables, stirring to coat them.
Now add your oil and garlic to a pan and allow the garlic to soften for a couple of minutes, then add your cauliflower and stir fry until it has softened a little - but not too much.
I like to serve this warm but not hot - so I usually let the cauliflower sit for a few minutes without any heat before mixing it with the salad mixture. Once you have mixed it all together, squeeze the lemon juice all over.
Serves 4 as a side + usually a portion of leftovers for lunch.