Inspired by a salad my friend recently told me about while she was gallivanting through Morocco, I re-created it with my wholefoods twist. It’s a lovely side for a week day dinner, weekend lunch or even a dinner party. Serve it either warm straight off the stove or as a salad at room temperature. The original recipe used almonds, however here I have substituted my activated pine nuts. You could use either. It’s incredibly simple to make as it only uses a few ingredients, yet so delicious. I hope you love it!
400-450g cauliflower, finely chopped either in a food processor or by hand
1 onion, diced
4 large handfuls of rocket, roughly chopped
2 tablespoons butter or coconut oil
a handful of activated pine nuts, toasted if desired
Extra virgin cold pressed olive oil
Melt butter /coconut oil in a large frying pan. Sautee onions on low heat until soft. Add cauliflower and sauté until they are just cooked through, stirring occasionally (approx. 10 minutes).
Meanwhile, to toast the pine nuts, add them to a small ungreased frying pan and toast each side on high heat until golden brown. They burn easily so watch them carefully!
Add the rocket to the cauliflower mixture and stir through. Transfer to a serving bowl. Scatter the toasted pine nuts on top and dress with a drizzle of olive oil and lemon juice to taste, and season with salt, pepper and a sprinkling of sumac.