The boy isn't keen on plain boiled cauliflower, but he does
like it this way. He’s used to having a side salad and I guess having
cauliflower as a salad rather than a side vegetable works better for him.
1 large cauliflower
½ cup extra virgin olive oil
3 lemons
Salt
A handful of green olives, sliced
A handful of flat leaf parsley
We like this with pork chops. Trim the cauliflower and cut into florets,
not too small. Then boil in a large pan of salted water until cooked but still
firm. This cooks quickly so you’ll barely get through Act I of Norma on the CD
player.
In Wood Green we ‘re lucky to have a decent choice of
olives. My own favourite are the ones with chopped lemon, garlic and coriander
seeds. They come ‘on the bone’ (seeds in) so make it a very large handful.
While the cauliflower is cooking, slice the olives and
roughly chop the parsley. Juice the lemons.
When the cauliflower is done, rinse in cold water to stop it
cooking, and dress with the oil and lemon juice. Sprinkle on the olives, salt
and parsley and toss it together. Serve it only just warm.
Make sure that whenever you refer to this, you call it
Cauliflower Salad.
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