Cauliflower florets are coated with olive oil
then sauted over medium heat until golden
but barely cooked through
but barely cooked through
add ground spices and continue to cook for another minute
(or until it reach your required 'done-ness')
but still crunchy
transfer to bowl with the required chopped herbs,
citrus juice, seasoning etc
leaving them to marinate for 10 mins
citrus juice, seasoning etc
leaving them to marinate for 10 mins
you may like to mix the goat's curd with the cauliflower
while assembling (I left the [homemade]goat's cheese on the side)
Toss the parsley and mint with the florets,
garnish with pomegranate seeds and serve.
I paired the salad with THIS
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Spiced cauliflower salad with goat's curd
from pages 124-125 of
Cumulus Inc by Andrew McConnell
I was lucky to be gifted this copy by ELM!
About the Chef, Andrew McConnell HERE!
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