Weekly plan­ner:

CAULIFLOWER IS EL­E­VATED TO STAR STA­TUS IN A NEW BOOK BY LEANNE KITCHEN THAT SHOW­CASES ITS VER­SA­TIL­ITY.

Sunday Tasmanian - Tassie Living - - NEWS - @red­pork­press @Red­Pork­Press

Great mid­week recipe ideas to help you make cauliflower cool again

CAULIFLOWER & FEN­NEL SALAD WITH LEMON, AL­MONDS & BUR­RATA

“Use hazel­nuts if you pre­fer and reg­u­lar moz­zarella if you can’t find bur­rata.” SERVES 4 AS A LIGHT MEAL 80g (½ cup) al­monds 500g (about ½ medium) Cauliflower,

trimmed 2 baby fen­nel bulbs, trimmed Large hand­ful of rocket or wa­ter­cress

sprigs Hand­ful of Basil leaves, torn 250g fresh Bur­rata, torn into 2Cm pieces

Lemon dress­ing

1 egg yolk 1 tbs Di­jon mus­tard 1 tbs honey 3 tsp finely grated lemon zest 3 tbs lemon juice 150ml olive oil For the dress­ing, whisk egg yolk, mus­tard, honey and zest in a bowl un­til smooth, then stir in the lemon juice. Whisk­ing con­tin­u­ously, add olive oil a lit­tle at a time (if you add it too quickly the dress­ing will cur­dle) un­til a thick, emul­si­fied dress­ing forms. Sea­son.

Pre­heat oven to 180°C. Roast al­monds on a bak­ing tray for 15 min­utes or un­til golden. Cool, then coarsely chop.

Thinly slice cauliflower through its stalk. Cut fen­nel bulbs in half length­ways and thinly slice. Gen­tly toss cauliflower and fen­nel in a large bowl with rocket, basil and bur­rata. Driz­zle with dress­ing and toss again. Scat­ter with the al­monds to serve.

PER SERVE • 13G PRO­TEIN • 12G SAT FAT • 8G CARB • 8G SU­GARS • 385MG SODIUM • 480 CAL (2005KJ)

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