Take a large cauliflower and break it into smaller pieces—but not time-consumingly small, because it will then go into a food processor—then pulse, along with the juice and zest from a lemon, 4 cloves of garlic, 100g almonds, fresh dill and 100g Parmesan, until the ingredients take on a couscous-like consistency. Season well and serve as a delicious side dish, which goes really well with grilled fish.
Cheesy cauliflower soup
Cut a cauliflower into steaks (as described in the main recipe), then drizzle with olive oil and scatter with grated Cheddar, rosemary and thyme and roast— along with a sliced red onion, tossed in olive oil on the same tray—for about 10 minutes in a hot oven, then turn over and cook for a further 10 minutes or until tender. Finally, blitz the cooled cauliflower, with enough chicken stock to cover it, until smooth, reheating gently in a pan and adding a splash of single cream before serving immediately.