Name: Paleo cauliflower crunch
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1/2 cauliflower, stalks removed, florets grated; 2 stalks celery, diced (1 cup); 6 spring onions, sliced; 1 bunch flat-leaf parsley, finely chopped (approx. 2 cups); 2 clove garlic, finely sliced; 2 teaspoon capers; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon allspice; 250 gram smoked fish, torn into pieces (i used mackerel); juice and zest of 2 lemons; 1/4 cup olive oil; 1 teaspoon za’atar spice mix (i used alexandra’s bazaar brand)

Paleo cauliflower crunch

Feast on the nutrient bonanza that is cauliflower with this tasty and versatile dish. Here, cauliflower replaces rice for a lower carb, healthy lunch or dinner.

Ingredients

1/2 cauliflower, stalks removed, florets grated

2 stalks celery, diced (1 cup)

6 spring onions, sliced

1 bunch flat-leaf parsley, finely chopped (approx. 2 cups)

2 clove garlic, finely sliced

2 teaspoon capers

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon allspice

250 gram smoked fish, torn into pieces (i used mackerel)

juice and zest of 2 lemons

1/4 cup olive oil

1 teaspoon za’atar spice mix (i used alexandra’s bazaar brand)

Method

1.Combine the cauliflower, celery, onions, parsley, garlic and capers in a large bowl.

2.Place the cumin and coriander seeds and allspice in a dry frying pan, cook over a moderate heat until fragrant then grind.

3.Mix ground spices with the smoked fish, lemon juice and zest, oil, za’atar and salt and pepper to taste.

4.Gently stir fish mixture through the salad. Taste and add more seasoning, or lemon juice as required.

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Ingredients

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