This is a tasty little accompaniment and can be used in the same way you would a cous cous salad, as a side dish alongside a mains. It is and also great fodder for a packed lunch, if cooked ahead, as it can be kept for a few days. A few large spoonfuls can be paired with some baked salmon or chicken and a bit of rocket and avocado to make an enticing carb-free lunch. However, be warned: although delicious, the cooked cauliflower can be quite pungent so be sure to store it in tightly sealed Tupperware!
Ingredients (makes about 4-5 servings)
- 1 small cauliflower
- 6 radishes
- 10 cm piece of cucumber
- Juice of ½ a lemon
- A small handful each of basil, parsley and chives
- Small glug of olive or rapeseed oil
- Pepper to season
- Grate the cauliflower or blitz in a food processor.
- Warm a large frying pan on the hob with the small dash of oil. Once heated, add the cauliflower and cook it off for 4-5 mins.
- Meanwhile, dice the cucumber into roughly 0.5 cm cubes.
- Halve the radishes and slice into discs, again about 0.5cm wide – you want a nice fiery crunch when you bite into these!
- Place the herbs on the chopping board and finely chop. Leave a small portion to one side for garnishing later.
- Add the cauliflower, cucumber, radishes and herbs to a bowl and mix together.
- Add the lemon juice and season with pepper. Garnish with a small handful of the leftover herbs.
- Serve with baked salmon, chicken or roasted vegetables and a side salad.