By Cindy Hodkin
Cooking Instructor, Reformed attorney – now food writer via her column, Sifted.
1 head of cauliflower ( cut into florets and soaked in salt water )
3-4 plum tomatoes in small dice
3 tbsp chopped parsley
3-4 scallions thinly sliced
1-2 tbsp olive or avocado oil
Juice of 1/2 lime
Pulse cauliflower in food processor until it looks like tiny pearls. You may have to process in 2 batches. Heat olive oil in frying pan, add salt ( and pepper if you like) to taste. Remove from pan, add tomatoes,parsley and scallion and a squeeze of lime.
Serve hot or cold as a salad.
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