Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette
Prep:15 mins
Serves 4
1 whole cauliflower (about 500g when trimmed)2 tbsp olive oil5 tbsp hot vegetable stock125g pack fine asparagus, stems cut into small pieces, tips left whole1 courgette, cut into small cubeszest 2 lemons, juice of 12 tsp golden caster sugar2 tbsp capers, drained and chopped3 tbsp extra virgin olive oil, plus extra to serve50g parsley, leaves onlysmall pack mint, leaves onlybunch spring onions, shredded
STEP 1Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.STEP 2Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.STEP 3Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.
