On a warm sunny Sunday there's nothing we love more than a picnic in the park. i-tunes, a bottle of fizz and some home-cooked  (or uncooked in this case) food, eaten on a big blanket with friends. Total bliss!

This recipe takes up to 30 minutes to make, depending how good your grater is and how choppy you are with your knife but is well worth it! I know raw cauliflower sounds a little scary but with the sweetness of the sun-dried tomato, olives mixed with the saltiness of the anchovies, you barely even recognise the taste of the cauliflower.

This dish has a great texture and can be made hours, even the day before you plan to eat it. It's actually better leaving it a good 3-4 hours before - get the ol flavours strong. Here goes...serves 2 as a main or 3-4 as a side...

- Cauliflower (2 cups or about half a head)

- Carrot  (1 cup - about 2 medium sized carrots)

- Red Pepper (half)

- Sun-dried tomatoes (5-6)

- Black olives (2 tablespoons)

- Flat leaf parsley (4 tablespoons)

- Anchovies (10-15 depending on your taste for them)

- Avocado oil (3 tablespoons)

- Seasoning (that's salt and pepper)

To start, break off the cauliflower heads, grate and pop in a big bowl. Grate the carrots and finely chop the red pepper and add to the bowl. Next, finely chop the parsley and the sun-dried tomatoes and chop the olives into halves - add to the bowl. 

Next, dish out your anchovies and finely chop. I prefer a finer texture but if you'd prefer you can keep the pieces quite chunky. It's personal preference here. Add to the bowl...Finally, add salt (if needed) and the avocado oil.  Avocado oil has many health benefits, containing vitamin A, D and E, lecithin and potassium (known as the youth mineral), plus the taste is nom and works well with the sweetness of the sun-dried tomatoes.

Now give it a good mix, add a dash of lemon juice, stir, stir, stir and voila...

C O L O U R F U L C A U L I F L O W E R

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