This salad uses all parts of the cauliflower, not wasting parts and resulting in a tasty salad
|Preparation time||10 Minutes|
|Cooking time||15 Minutes|
- Preheat a pan to medium. Peel off the cauliflower leaves, breaking up any large ones if needed, and set aside. If you have any with large stems, cut the stem in half or even in three so that it cooks nicely. Coarsely grate the cauliflower florets and the stalk, then spread out on a large pan. Sprinkle with the lemon, 1 tbsp oil, the minced garlic and some seasoning; toss to coat evenly.
- Grill in medium fire for 6 mins, stirring as needed. Rub the cauliflower leaves with a little oil, add to another large pan and grill in medium fire for 6 mins.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the halloumi and fry, stirring occasionally, for 2 mins until golden and crispy.
- Remove the pan of cauliflower leaves from the grill, then mix the cauliflower "rice" on a serving plate with the lentils. Serve topped with the crispy cauliflower leaves, halloumi and tomatoes.
Recipe sources