This was a delicious little side salad that I ate alongside some delicious tuna steaks. The Inspiration comes from Moroccan and moorish type meze food. I really love cauliflower and i’ve discovered just how versatile it is as an ingredient. It lends itself very well as a cold salad ingredient. The florets act as the perfect vehicle to capture and soak up dressings, which is exactly what happens with this lovely salad. Turmeric gives us an amazing colour, with simple and clean flavours from good quality olive oil and lemon juice. This is a simple simple simple little dish to put together. What are you waiting for?!
INGREDIENTS: (serves 2-3)
1/2 cauliflower head (separated into florets)
10 brussel sprouts (trimmed)
1/2 cup pitted black olives
1 teaspoon ground turmeric
1 teaspoon ground coriander
Salt & pepper
1/3 cup best quality extra virgin olive oil
1 small lemon (juice of)
Cook the cauliflower and brussel sprouts for about 5-7 minutes until just tender. Remove from the heat add the olives and cover.
Whisk together all the other ingredients to form a dressing. Pour the dressing over the vegetables and carefully toss to coat everything.
Either serve warm or leave to cool to room temperature. Personally, I like it better when it cools as the flavours develop and mellow.