- 1 whole cauliflower (about 500g when trimmed)
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 5 tbsp hot vegetable stock
- 125g pack fine asparagus, stems cut into small pieces, tips left whole
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 1 courgette, cut into small cubes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- zest 2 lemons, juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tsp golden caster sugar
- 2 tbsp capers, drained and chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 3 tbsp extra virgin olive oil, plus extra to serve
- 50g parsley, leaves only
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small pack mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- bunch spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Grate 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.
Heat 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.
Mix 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.
Raw or cookedYou could use raw cauliflower here, but I prefer to lightly cook it with a little stock to mellow out the flavour and take the texture down a notch.