Serves 4
1kg head cauliflower
2 tsp fennel seeds
½ tsp chilli flakes
¼ cup capers
75g baby spinach leaves
Preserved Lemon Pesto
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 small clove garlic, crushed
1 tbsp finely chopped preserved lemon
2 tsp Dijon mustard
2 tsp fennel seeds
½ tsp chilli flakes
¼ cup capers
75g baby spinach leaves
Preserved Lemon Pesto
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 small clove garlic, crushed
1 tbsp finely chopped preserved lemon
2 tsp Dijon mustard
To make Preserved Lemon Pesto, whisk ingredients in a small jug. Season with salt and pepper.
Preheat a barbecue plate or chargrill to a medium heat. Slice cauliflower into 2cm slices. Gently combine cauliflower, fennel seeds, chilli and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook cauliflower for 7 minutes, turning regularly, or until lightly charred. Transfer to a serving bowl.
Add a bed of spinach to the cauliflower. Serve with protein of your choice. Spoon over pesto.
YUMMY!