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Cauliflower and persillade

You'll need

1 cauliflower (about 1.6kg), cut into small florets   Persillade 2 tbsp olive oil 50 gm (¾ cup) coarse breadcrumbs from crusty white bread 3 garlic cloves 1 lemon, finely grated rind and juice only 1/3 cup coarsely chopped flat-leaf parsley 1 tbsp extra-virgin olive oil


  • 01
  • Blanch cauliflower until just tender (3-4 minutes), drain well, transfer to a tray and set aside to cool to room temperature.
  • 02
  • For persillade, combine olive oil and breadcrumbs in a frying pan and stir occasionally over medium heat until golden (3-5 minutes), then add garlic and cook until just fragrant (20-30 seconds). Transfer to a serving bowl, add lemon rind, parsley, cauliflower, lemon juice and extra-virgin olive oil. Season to taste and toss to combine just before serving.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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