Ingredients
1 cauliflower
60ml Verjuice
60g currants
1 cup kale leaves
60ml Extra Virgin Olive Oil for grilling
to season sea salt and freshly ground black pepper
50g almond flakes roasted
3 tbspn caperberries cut in half
1 zested
1 cup flat leaf parsley
60ml Moroccan Spice, Honey & Dijon Vinaigrette
1 cauliflower
60ml Verjuice
60g currants
1 cup kale leaves
60ml Extra Virgin Olive Oil for grilling
to season sea salt and freshly ground black pepper
50g almond flakes roasted
3 tbspn caperberries cut in half
1 zested
1 cup flat leaf parsley
60ml Moroccan Spice, Honey & Dijon Vinaigrette
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Methods
1
Cut the cauliflower into 2cm thick slices and set aside.
2
Place a large pot of salted water over a high heat and bring to the boil. Place the cauliflower into the boiling water and cook for 3 to 4 minutes or until the core is tender, remove and place on a rack to drain.
3
Place the Verjuice into a small pot over a medium-high heat. Once hot add the currants and remove from the heat. Set aside and allow the currants to plump up for 10 minutes, then strain off any excess Verjuice and reserve.
4
Place another pot of salted water over a high heat and bring to the boil, place the kale into the pot and cook for 2 to 3 minutes. Remove the kale fro the pot and spread out on a tray to cool, then roughly chop.
5
Drizzle the cauliflower with a good amount of Extra Virgin Olive Oil, then heat up a grill plate. Once hot, place the cauliflower slices on top and grill for 3-4 minutes on both sides, remove and place onto a serving plate or platter and season with sea salt and cracked black pepper.
6
Place the almonds, currants, caperberries, kale, lemon zest and parsley into a mixing bowl. Dress with half of the vinaigrette, then place the grilled cauliflower on top and drizzle over the remaining amount and serve.
1
Cut the cauliflower into 2cm thick slices and set aside.
2
Place a large pot of salted water over a high heat and bring to the boil. Place the cauliflower into the boiling water and cook for 3 to 4 minutes or until the core is tender, remove and place on a rack to drain.
3
Place the Verjuice into a small pot over a medium-high heat. Once hot add the currants and remove from the heat. Set aside and allow the currants to plump up for 10 minutes, then strain off any excess Verjuice and reserve.
4
Place another pot of salted water over a high heat and bring to the boil, place the kale into the pot and cook for 2 to 3 minutes. Remove the kale fro the pot and spread out on a tray to cool, then roughly chop.
5
Drizzle the cauliflower with a good amount of Extra Virgin Olive Oil, then heat up a grill plate. Once hot, place the cauliflower slices on top and grill for 3-4 minutes on both sides, remove and place onto a serving plate or platter and season with sea salt and cracked black pepper.
6
Place the almonds, currants, caperberries, kale, lemon zest and parsley into a mixing bowl. Dress with half of the vinaigrette, then place the grilled cauliflower on top and drizzle over the remaining amount and serve.
