• Karen Gay

Cauliflower Cous Cous


Ingredients

  • 1 head of cauliflower

  • 1 tablespoon ghee

  • 2 cloves garlic

  • 2 pieces preserved lemon

  • Juice 1 lemon

  • ½ bunch continental parsley







Method

  • Chop Cauliflower into fine pieces

  • Finely chop both the garlic, preserved lemon, and parsley keep them separate

  • Melt Ghee into a medium size saucepan

  • Add garlic cook 5 minutes or until just starts to change colour

  • Add the chopped preserved lemon, continue cooking 2 minutes

  • Add in the cauliflower and sauté until cooked through

  • Just before serving, add a squeeze of lemon juice and the chopped parsley


Located in Camberwell
and the Yarra Valley

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