Grilled cauliflower with almonds, kale and currants

SERVES 8 PREP AND COOK TIME 45 MINUTES 1 medium (1.5kg) cauliflower

¼ cup (60ml) verjuice

⅓ cup (60g) currants extra virgin olive oil, to grill

½ cup (40g) flaked almonds, toasted 2 cups kale, blanched, chopped coarsely zest of 1 lemon

⅓ cup flat-leaf parsley leaves DRESSING ¼ cup (60ml) extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon vino cotto

1 Cut the cauliflower into 2cm-thick slices; set aside.

2 Place a large pot of salted water over high heat and bring to the boil. Place the cauliflower into the boiling water and cook for 3-4 minutes or until core is just tender; remove and place on a rack to drain.

3 Place the verjuice in a small saucepan and place over medium-high heat. Once hot, add the currants; remove from the heat. Set aside for 10 minutes to allow the currants to plump, then strain off any excess verjuice; reserve currants.

4 Meanwhile, preheat a char-grill pan or barbecue grill plate. Drizzle cauliflower with a good amount of olive oil, then grill the cauliflower slices for 3-4 minutes on each side. Remove and place on a serving plate or platter and season with sea salt and freshly ground black pepper.

5 DRESSING Whisk all ingredients together until combined. Season to taste with sea salt and ground black pepper.

6 Combine the almonds, currants, kale, lemon zest, parsley and Dressing in a mixing bowl; toss to combine. Place cauliflower on a serving platter, top with the almond mixture. Not suitable to freeze or microwave.