Created by ImPat on February 22, 2019
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.