Fried Cauliflower

Serves 6

Forget the flowerettes and the steaming, bring on slices with lemon and capers, now this is new wave cauliflower bursting with flavour.

Ingredients:

1 medium cauliflower

1/3 cup good olive oil

½ cup capers, blotted dry

1 fresh lemon, cut into 6 wedges

Fleur de sel and fresh ground pepper to finish

Flat leaf parsley for garnish

Hold the cauliflower firmly on your cutting board and slice ½ inch slices through the whole cauliflower. The first slice will be a bit awkward, then it becomes easy. Do not remove the core, this is what keeps the slice together.

In a large non stick frypan (I prefer Scan Pan) heat the oil on medium/high, lay the cauliflower slices in the pan and let them sizzle away for about 5 minutes.  Using a spatula, carefully lift and turn, being careful not to break them.  If you find the large slices are too difficult to maneuver cut them in half.  Add the capers to the pan along with the wedges of lemon.

Continue to saute until golden brown. Remove to a serving platter, scatter the capers all over the top and squeeze the warm lemon on top. Finish with a few  good pinches of fleur de sel and generous grindings of pepper.  Sprinkle with the parsley leaves.  Serve hot.