Feast Norfolk Magazine
Featured in Feast 14 – March 2017
SERVES FOUR
INGREDIENTS
1 large carrot, peeled and grated
1 onion, peeled and chopped
1/2 tsp of chilli flakes (or to your taste)
1 bunch of fresh mint leaves, roughly chopped
1 handful of fresh rocket leaves
1 vegetable stock
300ml of water, for the stock
Method
Cut the cauliflower into small florets and put them into a food processor. The best way is to use the pulse setting, until the cauliflower looks like couscous. Soften the onion and garlic in a frying pan with just a small amount of the stock and water. Add the cooked onion mix to the cauliflower in a bowl and mix in the carrot, chilli flakes (to your taste so check the amount), some of the mint leaves and the remaining vegetable stock and water. Make sure it is all mixed together well. Simmer the mix on a low heat for about 8 minutes. Don’t allow any of the ingredients to burn in the pan. Remove from the heat when the cauliflower is cooked (but still has a nice crunch) and toss in with the tomatoes. Serve with the rocket, sprinkle on the remaining mint leaves and – if you want to go that step further – add some grilled halloumi (not forgetting a glass of white wine!)
