Eat your way to healthy skin
February 9, 2018
Never let anyone else’s limiting belief become yours.
February 9, 2018
Show all

Cauliflower with Salsa Verde


  • 1 medium cauliflower
  • vegetable oil for frying
  • 3 tbsp gram flour
  • 1/2 tsp paprika
  • Generous handful of parsley
  • 6 bushy sprigs of mint
  • Handful of basil
  • 2 cloves garlic, crushed
  • 2 tbsp Dijon mustard
  • 2 tbsp capers
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste


  1. Break the cauliflower into florets. Boil in salted water for a couple of minutes, then drain thoroughly.
  2. To make the sauce, chop the herbs quite finely, but not so small they look like tealeaves, then stir in the garlic, mustard and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.
  3. Get the oil hot in a deep pan. Toss the cauliflower with the gram flour, a little salt and pepper and the paprika. When the cauliflower is coated, fry in the hot oil till crisp, a matter of three or four minutes or so. Drain on kitchen paper before serving with the sauce.

Sent with Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.