Cauliflower makes a lovely addition to salads in summertime served at room temperature with lots of parsley and toasted breadcrumbs. Shown with spiced roast duck.
Ingredients
Persillade
Method
Main
1.Blanch cauliflower until just tender (3-4 minutes), drain well, transfer to a tray and set aside to cool to room temperature.
2.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.
