Double the batch for a nutritious, ready-to-eat lunch tomorrow.
Ingredients
Starter or side dish for 4
Preparation time: 25 minutes
Preparation
Rinse the cauliflower and pat dry. Grate coarsely into couscous-like grains using a box grater or food processor. Blanch in lightly salted boiling water for 3 minutes, then drain in a sieve. Bundle in a clean tea towel and squeeze out excess moisture. Halve the bell pepper, remove seeds, and dice finely. Chop dill and parsley. Rinse purslane and shake dry. In a bowl, toss cauliflower with bell pepper, herbs, lemon juice, and olive oil. Season with salt, cayenne pepper, and extra lemon or oil if desired. Plate the salad, garnish with purslane, and serve with toasted Lebanese flatbread.
Enjoy your meal!
See more cauliflower recipes in the November issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood
