Ingredients
- 300 grams cauliflower florets
- 55 grams burgal (cracked wheat) 1/3 cup
- 160ml boiling water, 2/3 cup
- Sea salt
- Cracked b lack pepper
- 2 tablespoon extra virgin olive oil, plus extra for drizzling
- 3 zucchini, green and thinly sliced
- 2 cloves garlic, minced
- 200 grams cavolo nero, (Tuscan kale), trimmed and finely chopped
- 1 green spring onion, thinly sliced
- 1 cup parsley, curly and finely chopped
- 2 tablespoons lemon juice
- 1 cup goat's curd
- Chilli flakes, for sprinkling
How to Make
-
Step 1: Place the cauliflower in a food processor and process until finely chopped and then place in a large heatproof bowl and add the burghul, boiling water, salt, pepper and 1 tablespoon of oil and cover with plastic wrap and set aside for 20 minutes.
-
Step 2: While the burghul is cooking, heat the remaining oil in a large, non-stick frying pan and add the zucchini and garlic and cook, tossing for 4 minutes and then add the cavolo nero and cook for a further minute.
-
Step 3: Fluff the burghul with a fork and add the onion, parsley, lemon juice and zucchini mixture and toss to combine.
-
Step 4: Top with the goat's curd, sprinkle with chilli flakes and pepper and drizzle with the extra oil to serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.