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