This is a vegetable and salad all in one.

One large head of cauliflower

4 tablespoons oil plus two more tablespoons for the cauliflower

One extra large onion  cut into 1/2 inch pieces

3 cloves minced garlic

1/2 teaspoon sugar

1/2 teaspoon salt maybe more depending on the size of the cauliflower

1/2 teaspoon black pepper

The zest of 1/2 lemon

the juice of 1/2 lemon

lemon slices for garnish

3 tablespoons fresh parsley, use only fresh. If you don’t have fresh leave it out.

8 caper berries with the brine

If you don’t have caper berries use 2 tablespoons capers

2 scallions for garnish

Clean and cut up the cauliflower and put it into the food processor

Pulse till the cauliflower is all crumbles like rice

DO NOT OVER PULSE

Better too big than mush because you want some texture.

In a large skilled add the oil, onions and garlic.

Cook slowly till the onions caramelize

Add the sugar

Add two more tablespoons oil and add the cauliflower and lemon zest

Raise the heat to medium high and stir fry the onions and cauliflower together

This only takes maybe five minutes before the cauliflower cooks.

Add the salt and pepper and taste to see if it needs more salt

Take off the heat and add the lemon juice, chopped parsley and capers.

Garnish with lemon slices, scallions and more parsley.

This can be served hot, warm or at cold.

I squeeze the lemon slices over my portion because I love lemon.

The combination of the sweet onions and lemon is delicious.

Published by cmangoff

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